Peppermint Ice Cream Pie
Peppermint Ice Cream Pie
Simple dessert for your holiday gathering! Peppermint ice cream in a chocolate cookie crust makes for an elegant, easy treat!
Peppermint Ice Cream Pie
Yield: 10 – 12 slices
Ingredients:
15 Chocolate sandwich cookies, regular or gluten free
1/4 cup granulated sugar
4 tablespoons butter
1 – half gallon Peppermint ice cream (or flavor of choice)
Garnish Options:
Extra Creamy Readi-whip or canned whipped cream toppingChocolate syrup
Crushed peppermint candy
Equipment:
Food processor (or large Ziploc bag and rolling pin)
10-inch spring form pan
Aluminum foil
Rubber spatula
Waxed paper
This recipe is our family’s Christmas Eve dessert! Every year we make it and it’s not Christmas without it! Even now, when my children live far away and come back for a holiday weekend... this is expected to be the dessert. Some years when I couldn’t find peppermint ice cream, I used mint chocolate chip, but ice cream pie was still on the menu! Set the ice cream out to soften and let’s make crust!
Chocolate Crust Assembly:
Preheat oven to 375 F.
Remove ice cream from freezer to soften.
The chocolate cookie crust is the first step! To make this crust the easiest way is to use a food processor to make the crumbs. If you don’t own a food processor, place the crumbs in a large Ziplock bag and roll them into crumbs and add the sugar and melted butter in a medium bowl. In a food processor, you can add the cookies and sugar and pulse into fine crumbs. Melt the butter for 20 – 30 seconds in the microwave and add to the mixture. Continue pulsing for another 5 – 10 seconds or until well blended.
To bake the crust, place a piece of foil under the springform pan to catch leaks of butter and protect your oven. Place the crumb mixture into the pan and press evenly along the bottom and 1⁄2 -inch up the pan sides. Place in preheated 375 F oven and bake for 12 - 14 minutes. Remove pie crust to counter to cool for 5 minutes.
Pie Assembly:
Almost finished!! Now for the ice cream. Scoop the softened ice cream into the warm crust and press to evenly fill the pan. Softened ice cream will press easier into a warm pan. Level and smooth ice cream and cover loosely with a piece of waxed paper. Place in freezer and freeze for at least 2 hours or solid.
To serve pie, run a knife dipped in warm water around edges of pan to loosen pie. Cut pie into slices and garnish with a dollop of whipped topping, a drizzle of chocolate syrup or crushed peppermint candy... or both!! Your holiday dessert is ready…Enjoy!!