If you’re a fan of mint and chocolate, then you’re in for a real treat! Mint Chocolate Chip Ice Cream Pie is the perfect dessert for any occasion. This pie is made with a crispy chocolate cookie crust that is filled with creamy mint chocolate chip ice cream.
The pie is then topped with coconut cream and drizzled with chocolate sauce, making it a decadent and irresistible dessert. Whether you’re looking for a refreshing treat on a hot summer day or a sweet and indulgent dessert for a special occasion, mint chocolate chip ice cream pie is the perfect choice.
It’s also great for entertaining, as it can be made in advance and stored in the freezer until ready to serve. So go ahead, indulge in this delicious dessert and savor every bite!
Mint Chocolate Chip Ice Cream Pie Recipe
Green Monstaaah!! Who is ready for baseball! The season’s just around the corner, though Fenway’s mound is still frozen and cold. That’s what this Paleo and Vegan Pie is. A big frozen green mound of mint chocolate chip ice cream pie.
Coconut cream, cashew butter, and avocado are whipped together for a creamy and cool slice of pie. Specks of fresh mint and loads of mini chocolate chips remind your taste buds how lucky you are to have a delectable pie.
3.14 is “π Day,” in honor of the mathematical constant used to calculate dimensions for round things. We also eat pie on March 14th and not worry about boring math calculations. Though I suppose if math gets you excited, calculate the colossal volume of this pie with a 9-inch diameter. Or just eat it and tell me you love me. Pie = love.
14.3 is the third work out in the Crossfit Open. So yes, I am doing a pie for every weekend during for my box during the open.
This one is for WoD number 14.3 on 3.14…I thought that was cool. Nothing like an ice cold bite of pie after a ridiculous workout, right? And don’t feel bad, it’s all made with top-notch stuff. Minty cool.
Coconut cream and oil, cashew butter, and avocado are my favorite ‘good for you’ fats and are in perfect balance for this pie. I love using these ingredients for pie, especially since Vegans and Paleo-ans alike can agree to their awesomeness.
Neither of the three fats are overpowering in their respective flavor, but all add to the creaminess and delectable texture of the pie. It’s unbelievable how this pie is so silky and smooth.
And the green tint is perfect for St Patrick’s day …but there’s nothing “Irish” about it. Those additions would be up to you. Be warned, there is a delicate balance of fat and liquid and starch with Vegan and Paleo pie fillings so leave it out and just drink it strait.
I’d say it goes pretty well with a good stout if that’s your thing. Still, who doesn’t want a mound of pie for Patties day.
Mound. Hah! I felt like molding this into a mound because I have baseball on my mind…nothing else. The amount of filling for this pie is twice the amount needed for a standard nine inch dish. You may cut the recipe in half if you prefer a flat pie. Either shape is delectable, and pie is still pie right?
Let the exhilaration of the Green Monstah remind you of upcoming baseball games and pitcher’s mounds. But for now, face dive into this cool and creamy silky and smooth mint chocolate chip ice cream pie for 3.14 or 14.3. Lucky you.
If you’re a fan of mint and chocolate, then you’re in for a real treat! Mint Chocolate Chip Ice Cream Pie is the perfect dessert for any occasion. This pie is made with a crispy chocolate cookie crust that is filled with creamy mint chocolate chip ice cream.
Ingredients
3 cups of Coconut Cream*
1 cup of Arrowroot Starch
½ cup of Raw Cashew Butter
¼ cup of Maple Syrup (Light for less maple taste)
2 Ripe Avocados (about 7 oz each measured whole)
½ cup of Melted Coconut Oil
2 teaspoons of Peppermint Extract
2 Tablespoons of Coconut Flour (if needed)
1 Tablespoon of Fresh Chopped Mint
1 (10 oz) bag Mini Chocolate Chips
1 Chocolate Pie Shell
Directions
Whip the coconut cream on high speed with a whisk attachment for about 3 minutes until fluffy.
Add the arrowroot starch and cashew butter. Whip until combined, occasionally scraping the sides.
Mash the the maple syrup and avocados. Add them to the mixing bowl and continue to whip.
Very slowly pour in the coconut oil and peppermint extract while whipping. If things start to separate, stop and refrigerate for 5 minutes to cool the mixture. Sprinkle some coconut flour to soak up excess liquid and continue to whip. The mixture should look smooth and uniform.
Let cool in the freezer for about 20 minutes.
Fold in the chopped mint and most of the chocolate chips (leave about a half a cup for topping if desired).
Mold a mound onto the pie shell.
Sprinkle the rest of the chips on the mound. Cover with plastic and freeze for about 6 hours.
Take the pie out and let sit for about 15-20 minutes before serving.
Notes
* Chill 3 cans of full fat coconut milk for about 24 hours. Open the can from the bottom, pour out the liquid, and use the solid cream part. (Thai Kitchen brand or Native Forest brand works).
Substitutions – Tapioca flour for Arrowroot flour. Macadamia butter for cashew butter.
I noticed that conventional avocados pack less of an avocado “punch” than organic. Fortunately, avocados are part of the “clean fifteen” meaning it’s OK to get conventionally.
