Mint Chocolate Chip Ice Cream has always been one of my favorite flavors, but I had a very particular way - okay, weird way - of eating it as a kid.
My parents preferred the Breyers brand for all ice cream, so that's what we usually had in the freezer, but the one problem with Breyers mint chocolate chip is that the ice cream isn't green. And mint chocolate chip ice cream should be green, even just a pale green, like these mini pies, is better than just pure white.
So to make my non-green ice cream more interesting, I would suck all the ice cream off the chocolate pieces, spoonful by spoonful, leaving a pile of chocolate in the bottom of the bowl. And then lastly, I'd eat that little soggy pile of chocolate. My parents seemed to think it was strange - who knows why - but they generally let us eat our ice cream any way we liked. Don't play with your food was more for dinner, but with bowls of ice cream, we were free to swirl it, smooth it, lick it, you name it, to our hearts' content.
I love the idea of easy, no-bake desserts for summer, so I came up with a mini no-bake pie that was reminiscent of mint chocolate chip ice cream. The mini graham cracker crusts are available on the baking aisle, and I filled them with a minty mascarpone filling, folded with semi-sweet chocolate chips.
Add a couple drops of green food coloring, or a whole bunch. Food should be fun, so I say, play with your food!
Mint Chocolate Chip Mini Mascarpone Pies
- 6 individual, ready-made, graham cracker pie crusts
- 8 ounces Mascarpone cheese (or cream cheese)
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon mint extract
- 1 tablespoon fresh, chopped mint, plus extra sprigs for garnish
- a few drops of green gel food coloring
- 1/2 cup mini chocolate chips
Set the pie crusts on a tray. In a mixing bowl, combine the Mascarpone cheese, whipping cream, powdered sugar, mint extract, mint and green food coloring. Whip with an electric mixer on low speed until smooth and combined. Fold in the chocolate chips.
Spoon the filling into each of the pie crusts, and garnish with mint and a sprinkling of chocolate chips.
The pies can be eaten right away, or refrigerated until ready to serve.
Cook's Note: To make a full standard-sized pie, simply double all of the filling ingredients and spoon filling into a standard graham cracker pie crust.
Yields 6 servings.
Recipe from Curly Girl Kitchen