Mint Oreo Ice Cream Pie

Total Time: 11

Prep Time: 30

Cook Time: 30

Chill Time: 10

Servings: servings

Creamy homemade mint chip ice cream, poured into a homemade oreo pie crust. Frozen and then topped with chocolate ganache.

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

Preheat your oven to 350 degrees.
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!