EAT | Girl Scout Cookie Ice Cream Pie

Add Thin Mints to a food processor and process into very fine crumbs.

Melt butter and drizzle it into the food processor while it's on low to combine with the cookie crumbs.

Use an oversized muffin tin to form the crust, or a regular muffin tin or pie dish if preferred.

Dump the crust mixture into the muffin tin and spread it out with wet fingers, pushing it down and up the sides.

Place the muffin tin in the freezer for about 10 minutes to firm up the crust.

Melt chocolate chips and oil together, similar to the method shown in a previous chocolate covered strawberries episode.

Coat the crust with the melted chocolate using the back of a spoon to drag it up the sides of the crust.

Return the muffin tin to the freezer for 5 minutes to set the chocolate.

Scoop softened mint chip ice cream into the chocolate-coated crust.

Scoop whipped topping on top of the ice cream, using a frozen whipped topping made from coconut oil.

Break an extra Thin Mint in half and place it on top for decoration.

Let the mini ice cream pies firm up in the freezer for about 1 hour.

Pop the mini ice cream pies out of the muffin tin to serve.

Equipment Needed

Spice Level:

Dietary

Allergens