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Mint Oreo Ice Cream Pie

Mint Oreo Ice Cream Pie


15 Mint Creme Oreos
2 tbsps. butter, melted

Ice Cream:
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract (or mint)
2-3 drops green food coloring (optional)
6 to 8 broken Mint Creme Oreos


  1. Crush 15 cookies in a food processor. Add melted butter and combine.
  2. Press cookie crumbs into the bottom of 7-inch springform pan. Use the bottom of a glass to press the crumbs firmly in place.
  3. Chill pan in the refrigerator for 30 minutes.

  4. Ice Cream:
  5. In the bowl of a stand mixer fitted with the whisk attachment, combine milk, sugar, and salt. Whisk on low speed until sugar is dissolved. Stir in heavy cream and vanilla. Cover and refrigerate 1 to 2 hours or overnight.
  6. Pour mixture into ice cream maker and let mix until thickened, about 20 to 25 minutes. Add the broken mint oreos into the ice cream when there are about 5 minutes of mixing left.

  7. Fill ice cream into springform pan, cover and freeze until set. (*You can decorate the top with additional Mint Oreos id desired.)

Mint Oreo Ice Cream Pie
Nutrition Information
Mint Oreo Ice Cream Pie
Serving Size:
Amount Per Serving
Calories 1541.75
Calories from Fat 1070.00
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 84%
Vitamin C 0%
Calcium 30%
Iron 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon