This Mint Chocolate Chip Ice Cream Pie recipe was sponsored by Blue Bunny, but the content and opinions expressed are my own.
Have you checked the calendar? Oh man- Christmas is not too far away, my friends!
True story, folks. Gulp.
I’m not sure about the rest of you, but the end of 2017 is coming in hot. And with the end of the year brings #alltherequests from my kids.
Some days it feels like Pretty-Pretty-Please Mommy is my new name.
Around here those requests fall into three categories: travel, presents, and food.
Travel: nope. We’re staying home this year. Sorry, kiddos.
Food: Oh boy, we’re bringing it around here.
Last night was my mom’s enchilada recipe – delish!
And my kids know there’s always room for dessert around the holidays.
We don’t indulge nightly or anything, but I do love putting together unique sweets that make the kids think I’m Martha Stewart on occasion.
This weekend they specifically asked for this Mint Chocolate Chip Ice Cream Pie.
Blue Bunny Ice Cream is always in my freezer.
Well, sometimes it’s an empty container (ugh!) because no one wants to admit they took the last scoop!
I know I can’t be the only mom who suffers that huge let down on a consistent basis, right?
For more than 100 years, Blue Bunny has been making dessert tasty for families with fun, fresh ingredients.
And with more than 75 flavors of ice cream and novelties, there’s something for everyone in the Blue Bunny line.
Straight out of the freezer or fancied up a bit, it satisfies the sweet tooth of my family!
No-Bake Mint Chocolate Chip Ice Cream Pie With Blue Bunny
This ice cream pie is so simple but so yummy.
1 container Mint Chocolate Chip Blue Bunny ice cream
crushed Oreo-type cookies
broken up Andes-type mint chocolate candy
3/4 cup butter
3/4 cup evaporated milk
1 1/2 cups milk chocolate chips
1 cup powdered sugar
1 container of whip cream
red and green sprinkles
Set the Blue Bunny ice cream out to soften.
Crush a package of Oreo-type cookies into smaller chunks.
I put them in a plastic bag and used a rolling pin to crush them into small pieces.
My son decided a metal tenderizing hammer worked better.
The end result is crushed cookies, so do whatever works for you!
Melt half the butter and mix in with the cookies.
Press into a pie pan and set in the freezer for about 20 minutes.
Your ice cream should be softened enough by then to scoop and spread on top of the cookie shell.
Put the pie back into the freezer for the ice cream to set and harden again.
Prepare the chocolate topping.
Mix evaporated milk, the remainder of the butter, powdered sugar, and chocolate chips into a saucepan.
Bring to a boil, stirring constantly.
Once it’s thickened up a bit, remove from heat and allow to cool to room temperature.
Don’t rush this part or chocolate will melt into your ice cream and you end up with a messier version of the pie!
When the ice cream is hard again, and the chocolate sauce is cool, place a layer of chocolate sauce on top of the ice cream.
Back into the freezer, the pie goes!
Let the chocolate harden before you take the next step.
This only took about 30 minutes for us.
The final steps include covering with the whip cream topping and sprinkling with the broken Andes pieces and festive sprinkles.
If you have a heavy-handed sprinkler like I do, let them do the candies, and you control the red and green!
Freeze until ready to cut and serve.