This Mint Chip Ice-cream Dessert, in the yummy Oreo crust, is the perfect make-ahead dessert for St. Patrick’s Day, it’s a winner every time!
What’s even better about this dessert is, you can make this days ahead, even a week ahead and store it in the freezer. Then its ready and waiting for St. Patrick’s Day or any celebration!
This is one of those recipes that’s soooo easy, it’s barley even a recipe….
…. if you know what I mean. 😊
There’s 2 ways to serve this pie, with a drizzle of warm yummy hot fudge or without. We love it with my homemade hot fudge. (I’ll have to save for another post soon). But any favorite hot fudge either homemade or store bought works just perfect if you wish to serve it that way. Its fab either way you choose 🙂
Green Mint Ice-cream Pie Dessert.
You can make this in a round 9-inch spring form pan, like above,
Or you can make this in a 9 x 13 pan, both work great! Just depends on whether you want square pieces or pie shaped pieces to serve. I think it’s easier to cut and serve pieces from the spring form pan, because you can remove the pan sides easily.
Recipe Instructions:
2 – half gallon cartons of mint chip ice-cream (your favorite brand)
1 pkg or Oreo type cookies
Optional: whip cream and hot fudge for garnishing. I also save out 6-8 cookies to cut in halves and use to garnish on top …as in photo above.
- Open package of Oreo cookies (save out a few for garnishing if desired) and put all the rest into mincer or processor to turn into crumbs.
Press crumbs into 9-inch spring form pan (or 9 x 13 pan) and set aside. - Next open 1 carton of ice-cream at a time. I cut the box/carton off the ice-cream with my kitchen scissors, so I end up with just a nice block of ice-cream now unhindered and sitting on my cutting board its now ready and easy to slice. (So instead of trying to remove the ice cream out of the carton, think reverse and remove and cut away the carton, leaving the block of ice cream 🙂
- Next I slice the ice-cream with my large chef knife, into thick slices and just fit the slices into the prepared oreo crust. Repeat with the 2nd carton of ice cream so now it’s a nice thick layer of ice-cream and alllll the spaces are filled in well.
4. Next I whip up some heavy cream and garnish it completely all now, as well. I don’t add hot fudge here, but you could! Then freeze it until firm and Store in the freezer until ready to serve. When ready to serve, I remove from freezer and let sit just 5 min or so, and remove sides from springform pan This works so easy and now you can just slice it into pie pieces and drizzle on some warm hot fudge if desired and enjoy! It’s so simple, I love it!
Note: Instead of an oreo cookie and hot fudge on top, you top each piece with a shaved chocolate curl made from a Hershey bar. 😊
I highly doubt you’ll have any leftovers, but leftovers keep for several days/weeks wrapped in the freezer!
Tip: Now just incase you ever need and Ice-Cream Cake for a birthday or fathers day or any other celebration….this ice cream pie recipe, works with ANY yummy favorite flavored ice-cream on an Oreo crust or on a gram curst and again they can be made up in advance soooo well! 😊
So think moose trax ice cream in an oreo crust, think strawberry cheesecake ice cream in a gram crust ….and well, I think you get the idea!
Having a fun green dessert was always a tradition for St. Patrick Day, when all 6 kids were home. Oh the memories of those days ❤️
Hope you’ll enjoy serving this super easy Mint Ice-cream Dessert for St. Patrick’s day or any occasion you choose!
Easy and yummy Green Mint Ice-cream Pie with Oreo Crust!
Ingredients
- 2 – half gallon cartons of mint chip ice-cream (your favorite brand)
- 1 pkg or Oreo type cookies
- Optional: whip cream and hot fudge for garnishing. I also save out 6-8 cookies to cut in halves and also you to garnish with as seen in photo.
Instructions
1. Open Oreos (save out a few for garnishing if desired) and put all the rest into mincer or processor to turn into crumbs.
2.. Press crumbs into 9-inch spring form pan (or 9 x 13 pan)
3. Next open 1 carton of ice-cream at a time. I cut the box/ carton off the ice-cream with my kitchen scissors so I just have a nice block of ice-cream now unhindered.
4. I slice the ice-cream with my large chef knife, into thick slices and just fit the slices into the crust. Repeat with the 2nd carton of ice cream so now it’s a nice thick layer of ice-cream and alllll the spaces are filled in well.
5. Then I whip up some heavy cream for garnishing and do this now as well. I don’t add hot fudge here, but you could! Last put in freezer and keep until ready to serve.
6. When ready to serve. I remove from freezer and let sit just 5 min or so, remove sides from springform pan. This works so easy now and then you can just slice it into pie pieces and drizzle on some warm hot fudge if desired and enjoy.
Instead of hot fudge you can use a shaved chocolate curl or cool whip.
I highly doubt you’ll have any leftovers, but leftovers will keep for several days/weeks wrapped in the freezer!
Notes
Tip: Now just incase you ever need and Ice-Cream Cake for a birthday or fathers day or any other celebration….this ice cream pie recipe, works with ANY yummy favorite flavored ice-cream on an Oreo crust…and makes up in advance soooo well!
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