Vegan Mint Chip Ice Cream Pie

I remember thinking ice cream cake was the ultimate dessert. Nothing tasted better than the cool conglomerate of ice cream and cake. The two separately was forever just not as good. However, while we visited my sister and her family in New Jersey, they made something that, quite literally, “takes the cake”: ice cream pie.

Imagine layered coconut whip, mint chocolate chip ice cream and crushed mint Oreos inside a cookie pie crust. “Oh my goodness, this is sooo good!” I think is what I said upon eating the first bite (with my mouth full). Seriously though, it’s really that good.

This recipe is made with vegan, dairy-free ingredients and is super easy to put together. Make it for a special occasion or just anytime (like I do). As a time saver, I sometimes buy an Oreo Pie Crust from the store. However, I’ve made this Oreo Pie Crust from Live Well, Bake Often and it came out good! My modifications: I used 20 Oreos (instead of 24) and added 3 tablespoons of plant-based butter (instead of 4 tablespoons of regular butter).

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Mint Chip Ice Cream Pie

Makes 1 9-inch pie, about 8 slices

You’ll need:

• 1 pint (or 2 cups) Dairy Free Mint Chip ice cream, softened

• 1 9oz container So Delicious Coco Whip (or something similar)

• 1 Oreo Pie Crust (homemade or store bought)

• Mint Creme Sandwich Oreo Cookies (about 8 crushed, plus a couple extra for decoration

1. Make your crust first, if you plan to make your own.

2. While the crust refrigerates, Set your ice cream out on the counter to soften. Also, put your 8 Oreos in a blender or food processor and process into fine crumbs.

3. When the ice cream is soft, scoop into a large bowl with half the coco whip and combine.

4. Spread half the ice cream and whip mixture into the pie crust. Top with a layer of crushed Oreos. Place in the freezer for about 45 minutes to let it firm up a bit. Put the remaining mixture in the refrigerator, to prevent it from melting too much.

5. After the 45 minutes, take the pie out of the freezer and top with the remaining ice cream and whip mixture.

6. Spread the other half of the coco whip on top and decorate with Oreo pieces.

7. Pop in the freezer for a couple hours more to ensure it’s firm enough for slicing and eating.

8. Any leftover pie (if there is any) can be stored in the freezer - just make sure, you let the pie sit at room temperature for a few minutes, so it's easier to slice.

I hope you enjoy this dessert as much as I do. Comment below if you give this recipe a try!

To see more highlights from our trip to the Jersey Shore click here.

Nutrition

Serving: 1 slice | Calories: 692kcal | Cholesterol: 0mg | Carbohydrate: 90.6g | Protein: 0.3g | Fiber: 4.3g | Sugar: 57. 3g | Fat: 39.1g | Saturated Fat: 16.9g | Sodium: 504mg