Peppermint Ice Cream Pie With Christmas Cookie Crust

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Total Time
1hr
Prep
1 hr
Cook
0 mins

This recipe is great before and after Christmas as it uses up extra cookies and candy canes you have laying around or want to whip up for a holiday dish.

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Ingredients

Nutrition
  • Crust

  • 354.88 ml cookie crumbs (butter cut-out or shortbread type cookies)
  • 88.74 ml melted butter
  • Filling

  • 946.0 ml vanilla ice cream
  • 2.46 ml peppermint extract
  • 236.59 ml crushed candy cane

Directions

  1. Mix cookie crumbs and butter in a bowl. Set aside 2 tablespoons. Press the remainder into an 8 inch pie pan and freeze 15 minute
  2. In another bowl mix the ice cream, peppermint extract and crushed candy canes until well blended. Transfer to pie pan spreading evenly.
  3. Sprinkle with extra cookie crumb mixture and freeze until firm. Serve with warm chocolate sauce and whipped cream, if desired.
Most Helpful

4 5

This is a good recipe. I found the candy bits to be a bit much. I will try again with either just the extract or decrease the candy amount. Thanks Ceezie for a delicious dessert.