Recipe by Robin Means
Who can resist layers of vegan chocolate and mint chip ice cream with a chocolate mint cookie crust, topped with Amy's Minty Candy Bars and peppermint sprinkles? If you're a mint lover, this recipe is definitely for you.
Use an electric mixer to whip each ice cream flavor so it’s soft enough to spread in the pie. You may need to leave the ice cream tub on the counter for a few minutes before mixing, depending on how cold your freezer is.
Layer chocolate ice cream into a 10” pie pan to cover your cookie crust, filling it halfway to the top. Stick the pie in the freezer for 20 minutes to set up then fill in the rest of the way with mint chip ice cream. Return the pie to the freezer for another 20 minutes before proceeding.
Thinly slice 3 Amy’s Minty Candy Bars and use the pieces to decorate the top of the pie in any design you prefer.
Pipe vegan whipped cream around the edges and add peppermint sprinkles if desired.
For more tasty vegan recipes like this, visit Robin’s blog at vegandollhouse.com.
To make your pie gluten free, use gluten free cookies for the cookie crust. If you’re making your ice cream from scratch, make the crust and ice cream batters the day before so you can allow time to churn the ice cream, assemble the pie, whip the cream and decorate your creation.