Don’t forget to save a box of your Girl Scouts cookies for this Thin Mint Chocolate Chip Ice Cream Pie.
Raise your hand if you were a Girl Scout.
I knew there would be a lot of you.
I was never a Girl Scout. My daughter wasn’t interested, either. Secretly, I always thought their uniform sashes were alluring and the after-school meetings sounded cool, but not enough to make me want to commit to the club. But one Girl Scout tradition that I never pass up is cookie season. Do you have a favorite cookie? I love Samoas, but Thin Mints-in-the-freezer (yes, they MUST be kept in the freezer) are top notch, too, so it makes only perfect sense that I profess my love for frozen cookies with this Thin Mint Chocolate Chip Ice Cream Pie.
Ice cream pie as a whole is a little putzy but not hard, and the end result is always worth the effort. Thin Mints are crushed up and mixed with a bit of butter to make a crunchy, minty crust. I used two different ice creams – chocolate and mint chocolate chip – because I have major chocolate lovers in my house, but you can switch it up to use as many or few flavors as you like. And because gluttony loves company, a healthy dose of hot fudge sauce is nestled in between the ice cream layers.
Do Girl Scouts make ice cream pie in those top-secret, sash-wearing meetings? If they don’t, they should. I’d be first in line to sign up for that club.
- 25 Thin Mint cookies
- 4 tablespoons butter, melted
- 1 pint chocolate ice cream
- 3/4 cup hot fudge sauce
- 3 pints mint chocolate chip ice cream
- extra Thin Mints for garnish
- Place Thin Mints in the bowl of a food processor and pulse until finely ground. Combine cookie crumbs and melted butter in a small bowl and mix until thoroughly combined. Press into a 9-inch pie plate. Freeze for at least 1 hour.
- Soften chocolate ice cream to a spreadable consistency and spread in cookie crust. Freeze for at least 3 hours. (You want this layer frozen solid so the warm fudge sauce doesn't melt it.)
- Gently warm hot fudge until just pourable and pour over chocolate ice cream layer. Freeze for at least 2 hours.
- Soften 1 pint of mint chocolate chip ice cream to a spreadable consistency and layer over hot fudge. Freeze at least 1 hour.
- Scoop remaining mint chocolate chip ice cream into balls and place on top of pie. Garnish with extra Thin Mints, if desired. Freeze at least one hour.
Amount Per Serving: Calories: 579 Total Fat: 30g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 70mg Sodium: 348mg Carbohydrates: 71g Net Carbohydrates: 0g Fiber: 3g Sugar: 50g Sugar Alcohols: 0g Protein: 7g