Triple Mint Ice Cream Pie PDF Print E-mail
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Wednesday, 22 June 2011 01:09

Once you've prepared, served, and tasted this wonderful dessert, you'll not fret over the effort required to make it.


  • 1 10-inch angel food cake
  • 4 cups chocolate-mint ice cream, softened and divided
  • 2 cups pink peppermint ice cream, softened
  • Whipped cream frosting
  • Chocolate-mint sauce

Whiped Cream Frosting:

  • 3 TBS powdered sugar
  • 1 ½ tsp vanilla extract
  • 3 cups whipping cream

Chocolate-Mint Sauce:

  • ¾ cup Half & Half
  • 1 10-ounce package mint chocolate morsels
  • 1 ½ cups miniature marshmallows
  • ¼ tsp salt
  • 1 tsp vanilla extract
  1. Split cake horizontally into 4 equal layers
  2. Place bottom layer on serving plate
  3. Spread top of layer with half of chocolate-mint ice cream to within ½ “ of edge
  4. Top with 2nd cake layer; cover and freeze 45 minutes or until firm
  5. Spread 2nd layer with pink peppermint ice cream. Add 3rd cake layer; cover and freeze 45 minutes or until firm
  6. Spread 3rd cake layer with half of chocolate-mint ice cream and top with remaining cake layer; freeze until firm
  7. Spread whipped cream frosting (recipe below) on top and sides of cake
  8. Cover and freeze up to 12 hours, if desired
  9. Let stand 15 to 20 minutes before serving
  10. Serve with chocolate mint sauce (recipe below)

Whipped Cream Frosting:

  1. Beat whipping cream at low speed until thickened
  2. Add sugar and vanilla beating until firm peaks form

Chocolate-Mint Sauce:

  1. Heat Half & Half in heavy saucepan over low heat
  2. Stir in chocolate morsels, marshmallows, and salt; cook, stirring constantly, until chocolate and marshmallow melt
  3. Remove from heat and stir in vanilla

Serves 6-8

Dip knife in hot water to make cake cutting easier


Last Updated on Saturday, 23 May 2015 18:29