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Angled view of mint chocolate chip ice cream pie on a white plate.
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Mint Chocolate Chip Ice Cream Pie

An ice cream pie with the cool flavors of mint chocolate topped with cool whip and drizzled with caramel and chocolate syrup
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: Ice Cream Pie
Servings: 8 servings
Author: Ellen


  • 20 Oreo Cookies - crushed or use store bought Oreo crust and divided
  • 4 TBS butter - melted
  • 8 oz caramel syrup - divided
  • 1 quart mint chocolate ice cream
  • 6 oz cool whip - divided
  • 4 oz chocolate syrup


  • Preheat the oven to 350 degrees.
  • Place 18 Oreo cookies in your blender or food processor, using the pulse button crush the Oreo cookies to a pretty fine consistency.
  • In a medium bowl pour your cookie crumbs and melted butter, mix completely.
  • Spread the Oreo cookie crumbs in the bottom of a 9" pie pan and up the sides.
  • Bake for 7 minutes in your oven. Remove, and allow to cool.
  • Pour 5 oz of the caramel syrup on top of the pie crust and spread all around the crust.
  • Remove the ice cream from the freezer and soften enough to mix. (about 5 minutes)
  • In a large bowl place the ice cream and 4 oz of cool whip. Mix together with a large wooden spoon.
  • Spread the softened ice cream into pie plate over the caramel and cookie crust.
  • Wrap completely with plastic wrap and then foil.
  • Place in the freezer to harden for 3 to 4 hours.
  • Remove pie from freezer and spread remaining cool whip over the top.
  • Drizzle caramel and chocolate syrup over the top of the cool whip.
  • Sprinkle remaining crushed Oreo cookies over the top.
  • Slice and enjoy.


If you have any leftovers, rewrap in plastic wrap and foil and refreeze. For up to 1 week.