MiChoChi Ice Cream Pie (Mint Chocolate Chip)

MiChoChi Ice Cream Pie (Mint Chocolate Chip)
Special Recipe : MiChoChi Ice Cream Pie (Mint Chocolate Chip)

Summary

MiChoChi Ice Cream Pie (Mint Chocolate Chip)

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.

Servings 0}

Integrated

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Remove ice cream from freezer to thaw at room temperature, about 1 hour.

  5. 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.

  6. Serve pie wedges with a drizzle of chocolate syrup.

Per Serving:

  • 522.6 calories
  • protein 5.6g 11% DV
  • carbohydrates 61.4g 20% DV
  • fat 30.8g 47% DV
  • cholesterol 48.4mg 16% DV
  • sodium 251.2mg 10% DV.

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