Thin Mints Ice Cream Pie with Graham Cracker Crust
Thin Mints Ice Cream Pie. It’s creamy, minty and cold with just the right amount of crunch from the graham cracker crust.
Servings: 8
Equipment
Ingredients
Crust
- 12 graham crackers
- ¼ cup sugar
- 6 tablespoons butter
Filling
- 1 sleeve of Girl Scout Thin Mints cookies - chopped
- 1 pint (2 cups) vanilla ice cream - softened
Instructions
Crust
- Preheat oven to 375 degrees.
- Break crackers into bowl of a food processor. Add sugar and pulse until crackers are chopped to a fine texture. OR - Place crackers and sugar into a zip top bag and crush until crackers are broken into fine crumbs.
- Melt butter and pour over cracker crumbs. Mix well.
- Pour mixture into a pie pan, pressing into bottom and sides using your hand or the bottom of a small measuring cup.
- Bake for 8 to 10 minutes until golden and dry.
- Cool completely before using.
Filling
- Add all but ¼ cup of chopped cookie to ice cream.
- Fold together.
- Fill pie shell with ice cream mixture and smooth to edges of crust.
- Top with remaining chopped cookies.
- Cover with plastic wrap and place in freezer for at least 3 hours.
- Slice and serve while still firm.