This Shamrock Mint Milkshake Pie is a delightful no-bake dessert that combines the cool, creamy flavor of mint with a rich chocolate cookie crust. It’s the perfect treat for St. Patrick’s Day or any time you’re craving a refreshing dessert with a touch of green!
Ingredients:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
- 4 tbsp unsalted butter, melted
For the Filling:
- 1 cup vanilla ice cream, softened
- ½ cup heavy whipping cream
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- A few drops of green food coloring
Garnish:
- Whipped cream
- Chocolate syrup or drizzle
- Crushed chocolate cookies
- Green sprinkles
Preparation:
1: Make the Crust
- In a medium bowl, combine the chocolate cookie crumbs and melted butter.
- Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust.
- Refrigerate the crust for at least 15–20 minutes to set while preparing the filling.
2: Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the peppermint extract and green food coloring. Mix well, adjusting the green shade to your preference.
- Stir in the softened vanilla ice cream until well combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese and ice cream mixture, creating a light and airy filling.
3: Assemble the Pie
- Pour the mint filling into the prepared crust, spreading it evenly with a spatula.
- Smooth the top for a polished finish.
4: Garnish and Chill
- Garnish the top with whipped cream, chocolate drizzle, crushed cookies, and green sprinkles.
- Cover and freeze the pie for at least 4–6 hours, or until fully set.
Variations:
- Double Mint Delight: Add ½ cup crushed Andes mints or mint chocolate chips to the filling for extra texture.
- Chocolate Mint Swirl: Swirl chocolate syrup through the filling before freezing for a marbled effect.
- Dairy-Free Option: Use dairy-free ice cream, cream cheese, and whipped topping for a plant-based version.
Cooking Notes:
- Let the vanilla ice cream soften slightly at room temperature before mixing to ensure it blends smoothly.
- For the best texture, whip the cream until it forms stiff peaks but avoid over-whipping, which can cause separation.
- Taste the filling before freezing and adjust the peppermint extract to suit your preference.
Serving Suggestions:
- Serve slices with an extra dollop of whipped cream and a drizzle of chocolate syrup.
- Pair with hot chocolate or coffee for a warm contrast to the cool pie.
- Add edible gold accents for a festive St. Patrick’s Day touch.
Tips:
- Allow the pie to thaw for 5–10 minutes before slicing to make cutting easier.
- Store leftovers in the freezer, tightly covered, for up to 1 week.
- Use a springform pan for easy removal and a clean presentation.
Prep Time:
- 20 minutes
Freezing Time:
- 4–6 hours
Total Time:
- 4 hours 20 minutes
Nutritional Information (Per Serving):
- Calories: 380
- Protein: 5g
- Sodium: 190mg
FAQs:
Q: Can I make this pie ahead of time?
A: Yes, this pie is perfect for making a day in advance. Just keep it covered in the freezer until ready to serve.
Q: Can I use graham crackers instead of chocolate cookies for the crust?
A: Yes, graham crackers work well, but the chocolate cookie crust pairs best with the mint filling.
Q: What can I use instead of green food coloring?
A: You can use matcha powder or naturally colored green food coloring for a more natural option.
Q: Can I skip the whipped cream in the filling?
A: The whipped cream adds lightness to the filling, but you can skip it for a denser pie.
Conclusion:
Shamrock Mint Milkshake Pie is a festive and refreshing dessert that’s sure to impress. With its creamy mint filling, chocolatey crust, and decorative toppings, it’s the perfect no-bake treat for any occasion. Whether for St. Patrick’s Day or just because, this pie is a simple yet indulgent way to celebrate!
PrintShamrock Mint Milkshake Pie
- Total Time: 4 hours 20 minutes
Ingredients
Ingredients:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
- 4 tbsp unsalted butter, melted
For the Filling:
- 1 cup vanilla ice cream, softened
- ½ cup heavy whipping cream
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- A few drops of green food coloring
Garnish:
- Whipped cream
- Chocolate syrup or drizzle
- Crushed chocolate cookies
- Green sprinkles
Instructions
Preparation:
1: Make the Crust
- In a medium bowl, combine the chocolate cookie crumbs and melted butter.
- Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust.
- Refrigerate the crust for at least 15–20 minutes to set while preparing the filling.
2: Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the peppermint extract and green food coloring. Mix well, adjusting the green shade to your preference.
- Stir in the softened vanilla ice cream until well combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese and ice cream mixture, creating a light and airy filling.
3: Assemble the Pie
- Pour the mint filling into the prepared crust, spreading it evenly with a spatula.
- Smooth the top for a polished finish.
4: Garnish and Chill
- Garnish the top with whipped cream, chocolate drizzle, crushed cookies, and green sprinkles.
- Cover and freeze the pie for at least 4–6 hours, or until fully set.
- Prep Time: 20 minutes
- Freezing Time: 4–6 hours
Nutrition
- Calories: 380
- Sodium: 190mg
- Protein: 5g