- 30 chocolate wafer cookies
- 5 tablespoons non-dairy butter, melted and cooled
- 1 (32 ounce) container Lactaid Mint Chocolate Chip Ice Cream
- 1 cup mini chocolate chips
- Chocolate syrup
Preheat oven to 350 degrees F (175 degrees C).
Place about 30 chocolate wafer cookies in a blender; pulse several times until they are roughly the size of small peas. Add melted butter; pulse until mixture resembles coffee grounds.
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Pour crumbs into pie pan. Press with the back of a spoon over the bottom and up the edges of the pan. Bake in preheated oven 10 minutes. Cool.
Remove ice cream from freezer to thaw at room temperature, about 1 hour.
Pour very soft ice cream into a bowl. Mix in chocolate chips; stir until well combined. Pour ice cream mixture into cooled pie crust. Freeze until set, at least 1 hour.
Serve pie wedges with a drizzle of chocolate syrup.