Chocolate mint mousse.
Homemade vanilla ice cream with Andes mint chips mixed in and a chocolate cookie crust.
All is happy in the world of pies right about now.
This one came from the back of the Andes Mint Baking chips bag, my usual last-minute panic recipe grab. When faced with surprise company or just the fact that I simply forgot about dessert when having someone over for dinner, I usually run to my pantry and start reading the back of recipe bags. If I have said it once I will say it again: these recipes are generally no fail. When you are having people over the last thing you want to do is try out a new recipe.
Even if it’s your brother. He counts too as company.
So I came across this recipe on the back of their bag, my lovely little Andes chips that I picked up in the States, I am almost out of them, good thing I am headed to Salt Lake City in a month.
Anyone wanna foodie up in Salt Lake? Let me know!
I digress as usual.
This was one of the best frozen desserts I have ever made and I think it’s mainly because I used my homemade vanilla ice cream. It just sent it over the edge to awesome. Plus in my books, mint and chocolate is tops for dessert.
Also, as delicious as some of the frozen dessert pies are, there is a lot of fake whipped goods in them. Now don’t get me wrong, I do like those desserts! It’s just sometimes the fake oils products get a little overdone.
I was so impressed with Andes, you make a real chocolate mousse for the topping – not just mix in chocolate with fake whipped oils. They took the time to create a recipe that you can easily make without using fake ingredients.
Ingredients Needed:
2 cups of softened vanilla ice cream
2 cups of Andes Creme de Menthe Baking Chips
1 1/2 cups of whipping cream, to be divided
2 egg yolks
Homemade Chocolate Wafer Crust
1 1/4 cups of chocolate baking crumbs
1/4 cup melted butter
You can pre-buy a crust for this, but the only thing I didn’t quite understand is how this recipe would fit into those shallow pre-made pies. I used my 9-inch deep dish pie plate and this fits perfectly. So in my version, make your own crust.
Take the crumbs and melted butter and combine. Press into your 9-inch pie plate, creating a bottom and sides. Put into the fridge to firm up while you make the rest of the pie.
Take 1/2 cup of the chips and mix into your softened ice cream then spread onto your pie crust. Place this into the freezer.
Melt the rest of your baking chips in a saucepan over medium heat with 1/2 cup whipped cream, stirring constantly. Remove from the heat and then stir in the egg yolks well. Place back onto the stove and heat for another 3-5 minutes, until the mixture started to thicken, stirring it every now and then. It’s really important NOT to let this mixture boil at this point.
Remove from the heat and cool to room temperature.
Whip the last cup of whipping cream until stiff peaks form and then fold it into the chocolate mixture. This is why you absolutely cannot have that mixture warm but still need it fairly fluid, you have to incorporate it but if it’s the least bit hot, it won’t work and things start melting and it’s so very, very sad so don’t do it.
Once it’s folded in all beautifully, you have completed your mousse! Spread over the ice cream in the crust and then place it back into the freezer for a solid 4 hours.
When you are going to serve it, let it stand at room temperature for 10 minutes, but this depends on if you use homemade ice cream or not. My homemade ice cream softens MUCH faster than store-bought.
This was in my husband’s list of the top desserts that I have made, it is that darn good.
So Happy PieDay everyone! Batten down your hatches for that dump of snow we are supposed to get tomorrow. The irony of posting an ice cream pie recipe the day before we get a ton of snow is not lost on me.
Listen.
We’re Canucks. We have snow 8.5 months out of the year. Do we really want to limit our ice cream intake to our 3.5 months of summer?
That’s what I thought.
Go. Make this now.
Love,
The Mint Loving Magpie
Andes Frozen Mousse Mint Pie
Ingredients
- 2 cups of softened vanilla ice cream
- 2 cups of Andes Creme de Menthe Baking Chips
- 1 1/2 cups of whipping cream to be divided
- 2 egg yolks
Homemade Chocolate Wafer Crust
- 1 1/4 cups of chocolate baking crumbs
- 1/4 cup melted butter
Instructions
- Take the crumbs and melted butter and combine. Press into your 9 inch pie plate, creating a bottom and sides. Put into the fridge to firm up while you make the rest of the pie.
- Take 1/2 cup of the chips and mix into your softened ice cream then spread onto your pie crust. Place this into the freezer.
- Melt the rest of your baking chips in a saucepan over medium heat with 1/2 cup whipped cream, stirring constantly.
- Remove from the heat and then stir in the egg yolks well.
- Place back onto the stove and heat for another 3-5 minutes, until the mixture started to thicken, stirring it every now and them. It’s really important NOT to let this mixture boil at this point. Remove from the heat and cool to room temperature.
- Whip the last cup of whipping cream until stiff peaks form and then fold into the chocolate mixture. This is why you absolutely cannot have that mixture warm but still need it fairly fluid, you have to incorporate it.
- Once it’s folded in all beautifully, you have completed your mousse!
- Spread over the ice cream in the crust and then place it back into the freezer for a solid 4 hours.
- When you are going to serve it, let it stand at room temperature for 10 minutes.
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