Mint Cold Brew Ice Cream Pie
Mint Cold Brew Ice Cream Pie combines a creamy no-churn mint coffee filling with a crisp chocolate cookie crust for an easy frozen summer dessert.
Servings: 10
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
Your cold brew pie can kept frozen, wrapped in plastic, for up to a week.
Nutrition
Serving: 1 slice · Calories: 445 kcal · Carbohydrates: 42 g · Protein: 6 g · Fat: 29 g · Saturated Fat: 17 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Trans Fat: 0.2 g · Cholesterol: 80 mg · Sodium: 252 mg · Potassium: 283 mg · Fiber: 1 g · Sugar: 33 g · Vitamin A: 949 IU · Vitamin C: 1 mg · Calcium: 155 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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