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Chocolate Mint Ice Cream Pie

Mormon.Cook's picture
  Baking chocolate 2 Ounce
  Butter/Margarine 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Cornstarch 1 Dash
  Milk 1 Cup (16 tbs)
  Vanilla 1⁄2 Teaspoon
  Peppermint stick ice cream 3 Pint

Melt chocolate and butter in small saucepan over low heat. Stir so that chocolate won't burn. Mix sugar and cornstarch well; stir into chocolate with salt and milk. Cook over medium heat, stirring constantly, until thickened; cooks an additional 2 minutes. Add vanilla. Remove from heat and cool. Pour 1/2 cup of chocolate mixture into pie shell, coating sides and bottom. Freeze. Scoop 1 1/2 pints ice cream into shell (doesn’t smooth the ice cream; leave it piled in scoops, although you will have to cover bottom of shell well and press scooped ice cream down to get it all in). Drizzle 1/2 cup of the remaining chocolate syrup over ice cream. Freeze. Scoop remaining 1 1/2 pints ice cream into shell; pour remaining sauce over top. Freeze. Sprinkle chopped nuts over top of pie, if desired.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 424 Calories from Fat 211

% Daily Value*

Total Fat 22 g33.7%

Saturated Fat 13.7 g68.3%

Trans Fat 0 g

Cholesterol 77.8 mg25.9%

Sodium 89.8 mg3.7%

Total Carbohydrates 52 g17.3%

Dietary Fiber 0.96 g3.8%

Sugars 44.8 g

Protein 7 g14.8%

Vitamin A 13.8% Vitamin C

Calcium 22.9% Iron 5.6%

*Based on a 2000 Calorie diet


Chocolate Mint Ice Cream Pie Recipe