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Vegan Thin Mint Ice Cream Pie


  • 2 boxes Girl Scout Thin Mints
  • 2 Tbsp dairy-free butter melted
  • 2 pints dairy-free mint chip ice cream thawed on the counter for 30 minutes
  • 1 8-oz tub So Delicious Coco Whip thawed 4 hours in the fridge
  • 1/4 cup dairy-free chocolate chips
  • 2 Tbsp almond or coconut milk


  1. Combine 1 box of cookies and the melted butter in a food processor. Combine until smooth.

  2. Press the mixture into the bottom of a cake pin or pie tin.

  3. With a knife, chop 1 sleeve of cookies from the remaining box.

  4. Scoop the ice cream and the cookies into a bowl and stir to combine.

  5. Spread the ice cream and cookie mixture over the crust. Smooth it down.

  6. Spread the Coco Whip on top.

  7. Cover and freeze at least 3 hours.

  8. When ready to serve, melt the chocolate chips and milk together. Whisk until it is glossy and smooth. (Add more milk, if necessary.) Using a spoon, drizzle the chocolate sauce on top of the pie.

  9. Decorate with the remaining cookies.