Name: MiChoChi Ice Cream Pie (Mint Chocolate Chip) recipe
Ingredients: 30 wafers chocolate wafer cookies;5 tablespoons non-dairy butter, melted and cooled;1 (32 ounce) container LACTAID® Mint Chocolate Chip Ice Cream;1 cup mini chocolate chips;1 tablespoon Chocolate syrup

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Ingredients

30 wafers chocolate wafer cookies 5 tablespoons non-dairy butter, melted and cooled 1 (32 ounce) container LACTAID® Mint Chocolate Chip Ice Cream 1 cup mini chocolate chips 1 tablespoon Chocolate syrup

Nutrition Info

522.6 calories carbohydrate: 61.4 g cholesterol: 48.4 mg fat: 30.8 g fiber: 2.1 g protein: 5.6 g saturatedFat: 16.2 g servingSize: - sodium: 251.2 mg sugar: 19.3 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place about 30 chocolate wafer cookies in a blender, pulse several times until they are roughly the size of small peas. Add melted butter, pulse until mixture resembles coffee grounds.
Pour crumbs into pie pan. Press with the back of a spoon over the bottom and up the edges of the pan. Bake in preheated oven 10 minutes. Cool.
Remove ice cream from freezer to thaw at room temperature, about 1 hour.
Pour very soft ice cream into a bowl. Mix in chocolate chips, stir until well combined. Pour ice cream mixture into cooled pie crust. Freeze until set, at least 1 hour.
Serve pie wedges with a drizzle of chocolate syrup.

Recipe Yield

8 servings

Recipe Note

Lactaid® Mint Chocolate Chip Ice Cream is thawed, mixed with mini chocolate chips, poured into a chocolate pie crust, refrozen and served with chocolate syrup on top. A luscious frozen dessert everyone will love, and with lactose-free ice cream it's a rich dessert everyone can eat too.

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MiChoChi Ice Cream Pie (Mint Chocolate Chip)

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