MiChoChi Ice Cream Pie (Mint Chocolate Chip)

Lactaid® Mint Chocolate Chip Ice Cream is thawed, mixed with mini chocolate chips, poured into a chocolate pie crust, refrozen and served with chocolate syrup on top. A luscious frozen dessert everyone will love, and with lactose-free ice cream it's a rich dessert everyone can eat too.

• Preparation Time: 1 hr 30 mins
• Cooking Time: 10 mins
• Total Time: 1 hr 40 mins
• Calories: 523 Calories

Ingredients

• 1 tablespoon chocolate syrup
• 30 wafers chocolate wafer cookies
• 5 tablespoons non-dairy butter, melted and cooled
• 1 (32 ounce) container LACTAID® Mint Chocolate Chip Ice Cream
• 1 cup mini chocolate chips

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place about 30 chocolate wafer cookies in a blender; pulse several times until they are roughly the size of small peas. Add melted butter; pulse until mixture resembles coffee grounds.

Step 3

Pour crumbs into pie pan. Press with the back of a spoon over the bottom and up the edges of the pan. Bake in preheated oven 10 minutes. Cool.

Step 4

Remove ice cream from freezer to thaw at room temperature, about 1 hour.

Step 5

Pour very soft ice cream into a bowl. Mix in chocolate chips; stir until well combined. Pour ice cream mixture into cooled pie crust. Freeze until set, at least 1 hour.

Step 6

Serve pie wedges with a drizzle of chocolate syrup.