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MiChoChi Ice Cream Pie (Mint Chocolate Chip)

"Lactaid® Mint Chocolate Chip Ice Cream is thawed, mixed with mini chocolate chips, poured into a chocolate pie crust, refrozen and served with chocolate syrup on top. A luscious frozen dessert everyone will love, and with lactose-free ice cream it's a rich dessert everyone can eat too."

Ingredients :

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

Instructions :

Prep : 1H30M	Cook : 8M	Ready in : 1H40M

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.
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.