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Ice Cream Ribbon Pie

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Submitted by reallybadcook

Frozen ice cream ribbon pie layers fruit ice cream and a melted chocolate-mint drizzle in a crumb crust, topped with mint-studded vanilla. A no-bake summer dessert built in 20 minutes.

YIELD

8 servings

PREP

20 min

COOK

0 min

READY

8 hrs

An ice cream ribbon pie is what you make when you want a showstopper dessert without turning on the oven. The trick is in the layers: a softened scoop of fruit-flavor ice cream gets pressed into a crumb crust, then drizzled with melted Junior Mints and butter that freeze into a crackly chocolate-mint ribbon between the two scoops.

The second layer is where the texture gets fun. Frozen Junior Mints, chopped while still cold so they shatter cleanly, fold into vanilla or chocolate ice cream and stay studded with little candy bursts. Once the whole pie sets up overnight, every slice cuts through soft cream, crunchy candy bits, and a brittle chocolate band.

Let the bottom layer firm up before pouring the warm chocolate drizzle. If the ice cream’s too soft, the chocolate sinks instead of forming a clean ribbon, and the visual payoff disappears.

Kitchen Tips

  • Work fast. Soften ice cream just until spoonable, not melted, or the layers won’t hold their shape.
  • Chill the crust in the freezer for 10 minutes before adding the first layer to keep it from softening.
  • Chop the frozen mints on a cold cutting board. Warm wood or plastic makes them smear instead of break.
  • Cover the finished pie loosely with parchment first, then foil. Direct foil contact peels off the top of the pie.

Variations

  • Swap fruit ice cream for raspberry sorbet for a brighter, more tart contrast against the chocolate.
  • Use peppermint patties or chopped Andes mints in place of Junior Mints for a different mint-to-chocolate ratio.
  • Top with whipped cream and crushed chocolate cookies for a Mississippi mud pie spin.

Ingredients

6 173.4
OUNCES ML/G JUNIOR MINT CHOCOLATE
(four 1.6-oz boxes) *
2 473
CUPS ML ICE CREAM
softened, fruit flavour
1 1
EACH EACH CRUMB CRUST
prepared, vanilla, chocolate, or graham *
1 15
TABLESPOON ML BUTTER
or margarine
3 710
CUPS ML ICE CREAM
softened, vanilla or chocolate

Directions

Place one box of junior mint chocolates in freezer.

Melt remaining mints with butter; microwave for about 1 minute or stir over low heat.

Stir until smooth.

Spread the 2 cups of ice cream into crust; drizzle with melted mints.

Place in freezer until chocolate is set, about 10 minutes.

Chop cold junior mint chocolates; stir into vanilla (or chocolate) ice cream.

Spoon into crust.

Loosely cover and freeze several hours or overnight.

Garnish as desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 102 56% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 46mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 0%
Calcium 6% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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