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OMG! This vegan thin mint ice cream pie is soooo good. You won’t believe how easy it is to make either. Read on for the recipe!
I am beyond excited to share this recipe with you. I was a Girl Scout leader for six years and only recently learned that Thin Mints are vegan! Aaaack – I could have been eating Thin Mints for years! These crunchy, chocolatey sandwich cookies are the inspiration for my Thin Mint Milkshake and tons of other recipes that I recently shared on VegNews.com. They are also the key ingredient in this recipe for Thin Mint Ice Cream Pie. You are going to love how easy it is to make. There is no baking involved – my kind of recipe!
The crust is made with the Thin Mint cookies themselves and some melted dairy-free butter. Once your ice cream and whipped topping has softened, this vegan thin mint ice cream pie comes together in about 10 minutes. That’s it!
You have to let it freeze for at least 3 hours though, so be sure to plan something to distract yourself while you wait! Besides Thin Mints, you’ll need two other ingredients – whipped topping and mint chip ice cream. I used So Delicous CocoWhip and coconut milk ice cream. In my opinion, it’s the best brand out there for these ingredients, but of course, use whatever company you are loyal to!
- 2 boxes Girl Scout Thin Mints
- 2 TBL dairy-free butter, melted (such as Earth Balance)
- 2 pints mint chip dairy-free ice cream (such as So Delicious), thawed on the counter for 30 minutes
- 1 8 ounce tub So Delicious CoCo Whip (thawed 4 hours in the fridge)
- 1/4 cup dairy-free chocolate chips
- 2 TBL almond or coconut milk
- 1. Combine 1 box of cookies and the melted butter in a food processor. Process until smooth.
- 2. Press the mixture into the bottom of a cake pan or pie tin.
- 3. With a knife, chop 1 sleeve of cookies from the remaining box.
- 4. Scoop the ice cream and the cookies into a bowl and stir to combine.
- 5. Spread the ice cream and cookie mixture over the crust. Smooth it down.
- 6. Spread the CocoWhip on top.
- 7. Cover and freeze at least 3 hours.
- 8. When ready to serve, melt the chocolate chips and milk together. Whisk until it is glossy and smooth. (Add more milk, if necessary). Using a spoon, drizzle the chocolate sauce on top of the pie.
- 9. Decorate with the remaining cookies.
My family had big love for this pie. I am glad I bought lots of Thin Mints this year. (I store mine in the freezer until ready to eat or use). Please try it and tell me what you think!