Peppermint Ice Cream Pie With Christmas Cookie Crust

“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.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • Crust
  • 1 12 cups cookie crumbs (butter cut-out or shortbread type cookies)
  • 6 tablespoons melted butter
  • Filling
  • 1 quart vanilla ice cream
  • 12 teaspoon peppermint extract
  • 1 cup 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.

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