Mint Chocolate Ice Cream Pie
Made with a chocolate coated rice krispie crust and filled with a dairy-free mint chocolate chip ice cream this pie is a no-bake dream!
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 Tbsp. Plant-based Butter
- 4 oz. Chocolate Chips (dairy-free)
- 2 c. Rice Krispie Cereal
- 1 Pint Mint Chocolate Ice Cream (dairy-free)
Instructions
- In a microwave safe bowl melt vegan butter and chocolate chips together. Try zapping in 30 second intervals and stir between rounds of microwaving. Depending on the power of your microwave this should really only take about 2 rounds of heating.
- Once melted pour in Rice Krispie cereal and stir to coat entirely with chocolate.
- Press the chocolate coated Rice Krispie Cereal into an 8 inch pie pan. Freeze for 10 minutes to allow the pie crust to set.
- After the crust sets, fill the chocolate pie crust shell with a pint of softened dairy-free mint chip ice cream. Freeze for about an hour to set. When you are ready to serve remove from freezer and slice into wedges.
Notes
Store covered with either plastic wrap or aluminum foil in the freezer.
Freshest within 2-3 weeks of making.
Find it online: https://mylifeafterdairy.com/mint-chocolate-ice-cream-pie/