Mint Oreo Ice Cream Pie is a delectable fusion of creamy homemade mint chip ice cream, nestled in a crunchy homemade Oreo pie crust, and topped with a silky chocolate ganache. This dessert is a chilled delight, perfect for any occasion that calls for a refreshing yet indulgent treat. For a fun example of the perfect occasion for this yummy dessert, check out my St. Patricks Day Dinner.

Mint and chocolate is a dynamic duo. This Mint Oreo Ice Cream Pie is my homage to this beloved combination. Designed to be a show-stopping dessert that’s as satisfying to create as it is to present and enjoy. The process of crafting this pie- from the mint custard to the Oreo crust and the ganache topping – is a journey through textures and flavors that culminate in a dessert sure to impress.

If you love mint in desserts, I have a list of treats you need to try! Start with my Peppermint Brownie, they are to die for! For the rest, just search “mint” in the search bar on top of my page.

Freshly made Mint Oreo Ice Cream Pie

The Chemistry of Mint Oreo Ice Cream Pie

The magic of this ice cream pie lies in its components’ harmony, achieved through both flavor and scientific principles. The mint custard base starts with a classic custard technique, where egg yolks are tempered by slowly incorporating hot cream, ensuring a smooth, rich base without curdling. The addition of mint extract infuses the custard with its refreshing flavor, which perfectly complements the semi-sweet chocolate chips. The Oreo crust, made from crushed cookies and butter, creates a firm yet crumbly base that adds texture and depth. Finally, the ganache – a mixture of semi-sweet chocolate, cream, and butter- adds a glossy, rich topping that balances the pie’s freshness.

How do you prevent ice crystals in homemade ice cream?

Ensuring the custard base is cooled completely before churning and adding a pinch of salt can help minimize ice crystals formation. Freezing the pie quickly after assembly also helps maintain a smooth texture. If you love homemade ice cream, you need to try my Vanilla Frozen Custard, its the best! And you can top it with any topping you love, whether it’s fruit like this Peach Frozen Custard or your favorite chocolate, such as Reeses Sticks Frozen Custard, the options are endless!

Can I make this pie without an ice cream machine?

Yes, though the texture may be slightly different. After mixing the custard and folding in the chocolate chips, place it in the freezer and stir every 30 minutes until it reaches the desired consistency before transferring it to the crust.

Freshly made Mint Oreo Ice Cream Pie

How do you keep the Oreo crust from becoming soggy?

Cooling the crust completely before adding the ice cream layer and ensuring the ice cream is not too runny when it’s added to the crust can help keep it crisp.

How long does the ganache need to set?

The ganache typically sets within 10 minutes in the freezer. A slight chill that allows the ganache to firm up is all that’s needed.

Freshly made Mint Oreo Ice Cream Pie

What is Mint Oreo Ice Cream Pie?

Mint Custard

A creamy, flavorful base that balances the richness of the cream and the freshness of the mint.

Oreo Pie Crust

Offers a crunchy, chocolatey layer that complements the creamy filling.


Provides a smooth, rich topping that adds an extra layer of chocolate indulgence.

Mini Chocolate Chips

Introduce texture and deepen the chocolate flavor throughout the pie.

Storage Tips

Mint Oreo Ice Cream Pie should be stored in the freezer and can be kept for up to 2 weeks. Cover the pie with plastic wrap or aluminum foil to protect it from freezer burn and preserve its flavors and textures.


Because you freeze this pie it makes an excellent make-ahead dessert option. If you’re planning to serve the pie later, you can freeze it without the ganache topping and add the ganache a few hours before serving for the best appearance and texture.

Freshly made Mint Oreo Ice Cream Pie

Making Ahead

The mint custard can be prepared and refrigerated up to 2 days in advance, which breaks down the recipe into manageable steps. The Oreo crust can also be baked ahead and stored at room temperature, tightly wrapped, until ready to assemble.

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Why Make Mint Oreo Ice Cream Pie?

By following this detailed guide to creating Mint Oreo Ice Cream Pie, you’re well on your way to impressing guests or treating yourself to a delicious, sophisticated dessert that’s as fun to make as it is to eat. Enjoy the process and the delightful combination of flavors and textures in this exquisite pie.

Freshly made Mint Oreo Ice Cream Pie

Recipe You May Love

Mint Oreo Ice Cream Pie

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 10 hours
Servings: 10 servings
Creamy homemade mint chip ice cream, poured into a homemade oreo pie crust. Frozen and then topped with chocolate ganache.


Mint Custard

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 1 tsp mint extract
  • 1 pinch fine sea salt
  • 1 cup mini chocolate chips

Oreo Pie Crust

  • 1 package Oreos
  • 4 tbsp unsalted butter **melted


  • 4 ounces semi sweet chocolate chips
  • 1/2 cups heavy cream
  • 1 tbsp unsalted butter


Mint Chip Frozen Custard

  • In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
  • Cook until simmering
  • While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
  • Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
  • Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
  • Add mint and salt
  • Simmer until thickened, stirring constantly
  • Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days

Oreo Pie Crust

  • In a food processor add the Oreo cookies and chop into small bits. Add the melted butter and mix with a few pulses of the food processor.
  • Press the Oreo mixture into the bottom of a greased 9" springform pan.
  • Bake for 10 minutes. Remove and allow to cool while you churn the frozen custard.
  • While the Oreo pie crust cools, churn the chilled custard in an ice cream machine until frozen. After frozen, fold in the chocolate chips.
  • Pour the churned frozen custard into the springform pan with the Oreo crust. Return to the freezer to solidify for at least 2 hours.


  • In a microwave safe bowl, cook the cream and butter for 30 seconds or up to 1 minute until hot.
  • Pour the chocolate chips into the hot cream and stir until smooth
  • Take the frozen pie out of the freezer and spread the ganache on top. Return to the freezer for at least 10 minutes to set before serving.
  • Serve as is or add homemade whipped cream on top!


Calories: 746kcal Carbohydrates: 74g Protein: 8g Fat: 48g Saturated Fat: 26g Polyunsaturated Fat: 3g Monounsaturated Fat: 14g Trans Fat: 0.3g Cholesterol: 205mg Sodium: 225mg Potassium: 278mg Fiber: 3g Sugar: 57g Vitamin A: 1292IU Vitamin C: 0.5mg Calcium: 123mg Iron: 7mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Freshly made Mint Oreo Ice Cream Pie