Mint Cold Brew Ice Cream Pie is made with a homemade minty coffee no-churn ice cream and a chocolate crumb crust. It’s a summer dessert win.
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One of our local coffee shops serves a mint cold brew in the summer, and it’s become one of my favorites ~ it gives coffee a whole new refreshing flavor profile that I never expected to love this much.
Summer dessert with a coffee shop vibe
âž¡ A unique coffee shop flavor combo translates perfectly into a super easy ice cream pie.
âž¡ No ice cream machine needed to make the no-churn mint-and-espresso base.
âž¡ This mint cold brew ice cream pie can sit in the freezer, just pull it out when you’re ready.
My mint cold brew ice cream pie is no-churn
No ice cream machine needed ~ it’s an easy process:
- STEEP the mint leaves.
- PRESS in the mint chocolate cookie crumb crust.
- WHIP the cream.
- FOLD in the condensed milk.
- SPREAD into the pie shell.
- FREEZE until ready to eat!
Cookies for the chocolate mint crumb crust
I used these fudge mint cookies, but you can use mint Oreos, Keebler Grasshopper cookies, Thin Mints, or another crisp chocolate-mint cookie. Your cookies can be sandwich style, or plain, chocolate coated, or not. If you use a sandwich cookie there’s no need to remove the creme filling, just crush the whole cookies.
Oreos and Oreo Thins are particularly good for making chocolate crumb crusts, and they come in lots of flavors, I use them in my Frozen Mudslide Pie and my Espresso Ganache Tart, for instance.
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Mint Cold Brew Ice Cream Pie
Equipment
- 9" pie plate freezer safe.
Ingredients
for the no churn ice cream
- 2 handfuls of fresh mint leaves
- 2 cups heavy cream, divided
- 14 ounces sweetened condensed milk
- 1 pinch salt
- 2 Tbsp espresso powder
- 1 tsp vanilla extract
for the cookie crust
- 9 ounces mint chocolate cookies, about 2 cups
- 4 Tbsp butter, melted and cooled
garnish, optional
- cookie crumbs
- mint leaves
Instructions
- In a small saucepan on the stove top, heat 1 cup of the heavy whipping cream until steaming and almost starting to boil. Remove from the heat and add the 2 handfuls of fresh mint leaves, giving it a stir to submerge them. Cover the saucepan and set aside to cool to room temperature.
- Meanwhile, make the cookie crust. Place the 9 ounces mint chocolate cookies into the bowl of a food processor and pulse until ground into fine crumbs.
- Transfer the crumbs to a small mixing bowl, and mix the crumbs with the 4 Tbsp butter, melted and cooled, until evenly mixed. (Optional: reserve about 1/4 cup of crumbs to decorate the top of the pie, if desired.)
- Press the crumbs evenly across the bottom of your pie pan, and up the sides about an inch or so. Use the bottom of a measuring cup to press everything in evenly.
- Place the cookie crust in the fridge while you finish the ice cream filling.
- When the cream has cooled, strain out the mint leaves using a fine mesh strainer, pressing gently against the strainer to release as much flavor from the leaves as possible.
- Add the remaining 1 cup heavy cream to the mint-infused cream, along with the 1 tsp vanilla extract, pinch of salt, and 2 Tbsp espresso powder. Using a stand mixer fitted with the whisk attachment, electric mixers (or a bowl and a whisk), whip the cream until it is starting to thicken. Add the sweetened 14 ounces sweetened condensed milk, and continue to whip until the mixture has thickened and forms soft peaks.
- Spread the cream mixture into your chilled cookie crust, and freeze for 4-6 hours or overnight.
- Bring the pie out of the freezer and let sit on the counter 10-15 minutes before slicing. Serve with a few fresh mint leaves, if desired.
Notes
Nutrition
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