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Chocolate Mint Ice Cream Pie


Recipe Info

  • Servings : 8
  • Prep Time : 1:20 h
  • Ready In : 1:20 h


  • 85g plain chocolate chips
  • 45g butter or margarine
  • 55g crisped rice cereal
  • 1 litre mint-chocolate-chip ice cream
  • 85g plain chocolate


Step 1

Line a 23cm pie tin with foil. Place a round of greaseproof paper over the foil in the bottom of the tin.

Step 2

In a heatproof bowl set over a pan of barely simmering water, or in a double boiler, melt the chocolate chips and butter or margarine.

Step 3

Remove the bowl from the heat and gently stir in the cereal, a little at a time. Let cool for 5 minutes.

Step 4

Press the chocolate-cereal mixture evenly over the bottom and up the sides of the prepared tin, forming a 1cm rim. Refrigerate until completely hard.

Step 5

Carefully remove the cereal base from the tin and peel off the foil and greaseproof paper. Return the base to the pie tin.

Step 6

Remove the ice cream from the freezer and soften for 10 minutes.

Step 7

Spread the ice cream evenly in the crust. Freeze until firm, about 1 hour.

Step 8

For the decoration, use the heat of your hands to soften the chocolate slightly. Draw the blade of a swivel headed vegetable peeler along the smooth surface of the chocolate to shave off short, wide curls. Refrigerate the chocolate curls until needed.

Step 9

Scatter the chocolate curls over the ice cream just before serving.

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