MiChoChi Recipe ⤞ 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.

Ingredients

• 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

Cooking 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.

Nutrition Facts

• calories522.6
• carbohydrateContent61.4 g
• cholesterolContent48.4 mg
• fatContent30.8 g
• fiberContent2.1 g
• proteinContent5.6 g
• saturatedFatContent16.2 g
• sodiumContent251.2 mg
• sugarContent19.3 g