Mint Chocolate Ice Cream Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Prepare the chocolate cookie crust by combining peanut butter, confectioner's sugar, unsalted butter, flour, salt, baking soda, and unsweetened cocoa powder in a bowl. Mix until a dough forms.

   Tip: Chill the dough for 10 minutes to firm up.

3. 3

   Press the dough into the bottom and sides of a 23cm pie dish.

   Tip: Chill the crust for 10 minutes to firm up.

4. 4

   Bake the crust for 15-20 minutes or until lightly golden.

   Tip: Let the crust cool completely.

5. 5

   Combine heavy cream, sugar, unsalted milk, and mint extract in a saucepan. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Don't boil the mixture.

6. 6

   Remove the saucepan from the heat and let it cool to room temperature.

   Tip: Strain the mixture through a fine-mesh sieve to remove any mint solids.

7. 7

   Whisk in the semi-sweet chocolate chips until melted and smooth.

   Tip: Let the mixture cool to room temperature.

8. 8

   Pour the ice cream mixture into the cooled chocolate cookie crust.

   Tip: Cover the pie with plastic wrap and freeze for at least 2 hours or until set.

9. 9

   Remove the pie from the freezer and let it thaw for 5-10 minutes.

   Tip: Slice and serve immediately.

10. 10

    Garnish with whipped cream and chocolate shavings, if desired.