MiChoChi ce Cream Pie (Mint Chocolate Chip)

MiChoChi ce Cream Pie (Mint Chocolate Chip)
  • 30 chocolate wafer cookies
  • 5 tablespoons non-dairy butter, melted and cooled
  • 1 (32 ounce) container LACTAID® Mint Chocolate Chip Ice Cream
  • 1 cup mini chocolate chips
  • Chocolate syrup


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place about 30 chocolate wafer cookies in a blender; pulse several times until they are roughly the size of small peas. Add melted butter; pulse until mixture resembles coffee grounds.
  3. Pour crumbs into pie pan. Press with the back of a spoon over the bottom and up the edges of the pan. Bake in preheated oven 10 minutes. Cool.
  4. Remove ice cream from freezer to thaw at room temperature, about 1 hour.
  5. Pour very soft ice cream into a bowl. Mix in chocolate chips; stir until well combined. Pour ice cream mixture into cooled pie crust. Freeze until set, at least 1 hour.
  6. Serve pie wedges with a drizzle of chocolate syrup.

04/13/2018
MiChoChi ce Cream Pie (Mint Chocolate Chip), recipe PT15M PT1H 5 455 calories

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