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MiChoChi Ice Cream Pie (Mint Chocolate Chip)

Rated as 4.5 out of 5 Stars
12

"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."
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Ingredients

1 h 40 m servings 523
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Remove ice cream from freezer to thaw at room temperature, about 1 hour.
  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.
  6. Serve pie wedges with a drizzle of chocolate syrup.

Footnotes

  • Cook's Note:
  • The name is pronounced Mee Cho Chee.

Nutrition Facts


Per Serving: 523 calories; 30.8 61.4 5.6 48 251 Full nutrition

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Reviews

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This was very good. I had a hard time with it keeping its shape as it is a very soft ice cream. I could not tell it was not made with regular milk. I will be making this again but maybe as sund...