As we drift through spring and summer is getting closer I find myself wanting all this cold, freezer friendly, no-bake things. I live in Southwest Florida so it’s already been warm around here for a few months now. A pro of living in sunny south Florida – ice cream always sounds like a good idea!
This Mint Cookies & Cream Pie will definitely come in handy in the warmer months ahead.
This recipe is completely no fuss or frills. The crust is a no-bake crust. The ice cream doesn’t require an ice cream maker and the ingredients are few and simple. You can use food coloring if you want a pretty light green color but even that is optional. The only thing that *might* seem unique is mint extract, and you can find that practically at most grocery stores.
One thing about this partically pie is that it is crazy for Oreos. The oreo crust is thick and requires 2 and 3/4 cup of crushed oreo cookie crumbs, which is roughly 2 sleeves out of a standard package. For the ice cream, I added in another 2 and 1/2 cups of crushed oreos. I personally LOVE oreos and like a lot of cookies in my cookies & cream recipes but the choice is yours. If you want to go a little easier on the cookies, go for it! And of course I did crush up one individual cookie to garnish on top!
For the crust:
- 2 and 3/4 cup oreo cookie crumbs
- 6 tablespoons unsalted butter melted
For the ice cream:
- 1 and 2/3 cup heavy cream
- 1/3 cup sugar
- 1 14 oz. can sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 to 4 teaspoons mint extract varies on how strong you want the mint flavor
- 4 to 5 drops green food coloring optional
- 2 and 1/2 cups crushed oreo cookies
- *whipped cream and crushed oreos for garnish
- Line the bottom of a 9 inch spring form pan with parchment paper or spray with non stick spray. Set aside.
- Make the crust: Crush Oreo cookies using a food processor or place the cookies in a plastic zip lock bag and crush with a kitchen mallet. Add the cookie crumbs to a bowl, add in the melted butter. Mix the crumbs and butter together until evenly coated. Pour the crumbs into the spring form pan, use the back of a spoon or a measuring cup to press them together to form a packed crust. Place the spring form pan in the freezer to let the crust set while you prepare the ice cream.
- Make the ice cream: add the heavy cream to a mixing bowl. Using a handheld mixer, beat the cream on low speed for a minute or so. Once it starts to firm up add in the sugar and continue mixing, turning the mixer up to medium speed. Beat the whipped cream until stiff peaks form. Add the sweetened condensed milk to the whipped cream and fold the mixture together, carefully. Add in the vanilla and mint extract and food coloring and fold in until combined. Add in the crushed cookies and fold once more until combined. Remove the spring form pan from the freezer and pour the ice cream mixture into the spring form pan and smooth it out with a spatula. Cover the spring form pan with plastic wrap and return to the freezer to freeze over night.
- When ready to serve remove from the freezer and allow the pie to thaw for about 5 to 10 minutes. If desired, top the pie with whipped cream and crushed oreos. Cut into slices and serve. Leftover pie can be returned to the freezer to save for later.