5-Ingredient Vegan Thin Mint Ice Cream Pie
If you love the combo of mint and chocolate, then you have to stop what you're doing right now and make this 5-Ingredient Vegan Thin Mint Ice Cream Pie!
Servings: 8 slices
Ingredients
- 42 Thin Mint Girl Scout Cookies, divided Two rows plus 10 extra (you can also use the Thin Mint Oreos if you don't have the Girl Scout Cookies)
- 1/4 c. non-dairy butter (I use Earth Balance)
- 2 pints non-dairy vanilla ice cream (I like So Delicious Cashew and Simple Truth brands best)
- 3 drops green food coloring (plus more for a brighter green) - optional
- 1 tsp. peppermint extract
Instructions
- Place two full rows of Thin Mints or Mint Oreos (32 cookies) in a food processor and add the melted non-dairy butter.
- Blend these two ingredients in your food processor until the cookies are crumbly. Stir to ensure there are no big cookie chunks of cookie left. Alternatively, cookies can be crushed in a resealable gallon-sized plastic food storage bag. Simply add the melted butter to the bag after the cookies have been crushed with a rolling pin or your fist.
- Pour this cookie and butter mixture into your pie pan and press on the sides and bottom of the pan to make your crust. Then, place it in the freezer while you whip up your ice cream filling.
- Next, add your ice cream to a mixing bowl. Make sure you leave your ice cream sitting out at room temp for about 20-30 minutes beforehand so that it's nice and soft. Note: there's a fine line between soft and melted; you definitely don't want completely melted ice cream as that will likely result in an icy pie. Next, add your green food coloring and mint extract and stir well to combine. Add more green coloring if you'd like a more vibrant green color, and then give it a taste and add more mint extract, a tiny bit at time, to achieve a stronger mint flavor, too!
- Roughly chop eight Thin Mints and gently fold the pieces into your green, minty ice cream until just combined.
- Remove your crust from the freezer and pour your Thin Mint ice cream filling into that crust. Smooth over the surface with a spoon, getting rid of any air bubbles you may have.
- Chop up two more Thin Mints and sprinkle the pieces over the top. Place in your freezer for about 3-4 hours or overnight so that ice cream can firm up again. Slice and enjoy!
Video
Notes
- To make a gluten free version of this pie, you can use gluten free chocolate sandwich cookies instead. You'll still get lots of minty flavor from the ice cream.
- If you don't have Thin Mints, you can use regular or Mint Oreos, which you can buy HERE.
- If you want to save those precious Thin Mints or would prefer to simplify things even more, you can absolutely use a store bought non-dairy mint chocolate chip ice cream for the filling and leave out the Thin Mint cookies used in the ice cream filling.
- The food coloring is completely optional, but it definitely adds to the fun of this recipe.
- To take this pie to the next level, serve with a non-dairy whipped cream. I like the Reddi Whip Coconut variety or 365 Oat Whipped Topping.