Candy Cane Ice Cream Pie
Candy cane. Ice cream. Pie. Three desserts you might not have expected to hear in row but you’re just going to have to trust me. This is creamy, cold, and has just enough peppermint flavor all wrapped up in a chocolatey cookie crust. Plus, it’s so easy to make, you’ll breathe a sigh of relief when you read the recipe. Merry Christmas from me to you.
This pie checks all the boxes: fun, quick, easy, and impressive. This will quickly become your favorite holiday dessert.
Table of Contents
Ingredients and Tools You’ll Need
Just use the Wal-Mart brand vanilla ice cream. Nothing fancy. The pink food dye is completely optional, but it makes the pie look pretty. Use a food processor or place the cookies in a zip-top bag and crush them with a rolling pin. Fine crumbs will help the crust hold together better when pressed into the pie plate.
A Newsletter you’ll love
Daily recipes from the farmhouse, Sunday meal plans, seasonal ideas, straight from my kitchen to your inbox.
I promise to keep your email address safe. Unsubscribe at any time
This will make 8 slices. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Mixing Bowls (medium and large)
- Spatula
- Spoon or flat-bottomed glass
- 9-inch pie plate
- Plastic wrap or aluminum foil
- Sharp knife
- Rolling pin or food processor
Ingredients
- 20 chocolate cream-filled sandwich cookies (Oreos) (crushed)
- ¼ cup melted butter
- 1 pint prepared vanilla ice cream
- 12 ounce frozen whipped topping (Cool Whip) (divided)
- ½ cup crushed peppermint candies (divided)
- 3 drops pink food coloring, optional
How to Make Peppermint Ice Cream Pie
Step One: Make The Crust First
Crush up those Oreos and mix them with the melted butter until everything’s coated. Press it into your pie plate – and I mean REALLY press it down. Use the bottom of a measuring cup to press it in there good. You want this thing to be solid so it doesn’t crumble when you cut it later.
Step Two: The Filling
Pull that ice cream out and let it sit for about 10-15 minutes so it’s not rock hard. Don’t go anywhere, though – you don’t want it melting all over your counter. Mix it up with half the Cool Whip, a third of those crushed peppermint candies, and a few drops of pink coloring if you want it pretty. The cheap ice cream works just fine here, by the way. I always grab the Walmart brand vanilla, and nobody knows the difference.
Step Three: Put It All Together
Spread that pink mixture into your crust and smooth it out. Cover it tightly with plastic wrap – no air gaps or you’ll get freezer burn. Stick it in the freezer for at least 4 hours.
Step Four: Finish It Off
Once it’s solid, spread the rest of the Cool Whip on top and sprinkle the remaining peppermint candies all over. Back in the freezer for another hour so the topping sets up nicely.
Step Five: Serve
Let it sit out for a few minutes before you try to cut it, or you’ll be wrestling with a frozen brick. Use a sharp knife and cut yourself 8 pieces.
Serving & Storing
Keep any leftovers in the pie plate, wrap it tightly in plastic wrap, and put back in the freezer. Your pie will keep for about 4-5 days. Serve it straight from the freezer, no softening necessary.
Questions and Troubleshooting
No, it’s just to make it look pretty. You can skip it without it affecting the taste.
Make sure the pie is fully frozen before adding the whipped topping and candies. Work quickly and return the pie to the freezer immediately after decorating.
Run a sharp knife under warm water, then dry it off before slicing. This helps cut through the frozen layers cleanly. Repeat as needed between slices.
That happens sometimes! Pressing the crust firmly into the pie plate and letting it chill properly can help. If it still crumbles, serve it like an ice cream sundae—no one will mind.
More Recipes You’ll Love
Try some more peppermint or ice cream pie recipes.
- Peppermint fudge is another classic holiday dessert. You don’t need to be scared, but you DO need a candy thermometer.
- Ice cream isn’t just for summer. I always make this candy cane ice cream during the holidays.
- This no-bake vanilla cream pie has a graham cracker crust and is just the thing for a hot day.
- Chocolate ice cream pie – easy and everyone loves it.
- This strawberry ice cream pie has golden Oreos and fresh strawberries on top.
Printable Recipe
Peppermint Ice Cream Pie
Equipment
- Mixing Bowls (medium and large)
- Spatula
- Spoon or flat-bottomed glass
- 9-inch pie plate
- Plastic wrap or aluminum foil
- Sharp knife
- Rolling pin or food processor
Ingredients
- 20 chocolate cream-filled sandwich cookies (Oreos) (crushed)
- ¼ cup melted butter
- 1 pint prepared vanilla ice cream
- 12 ounce frozen whipped topping (Cool Whip) (divided)
- ½ cup crushed peppermint candies (divided)
- 3 drops pink food coloring optional
Save This Recipe
I’ll send you a link so you can find it later.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Prepare the crust. Place the crushed chocolate sandwich cookies in a medium-sized mixing bowl. Then, stir the melted butter until the mixture is evenly moistened. Next, press the mixture into a 9-inch pie plate, spreading it evenly across the bottom and sides. Use the back of a spoon or a flat-bottomed glass to press the crust firmly for a smooth finish. Set aside.
- Make the filling. Remove the vanilla ice cream from the freezer and let it soften at room temperature for 10–15 minutes. In a large mixing bowl, combine the softened ice cream, half-whipped topping, 3 drops of pink food coloring (if using), and ⅓ cup of crushed peppermint candies. Mix well until the color and candies are evenly distributed, creating a creamy pink filling.
- Assemble the pie. Transfer the prepared filling into the pie crust, using a spatula to spread it evenly and smooth the top. Cover the pie tightly with plastic wrap or aluminum foil, making sure there are no air gaps to prevent freezer burn. Place the pie in the freezer for at least 4 hours or until the filling is firm.
- Add the topping. Once the pie is fully frozen, remove it from the freezer and spread the remaining whipped topping evenly over the top, using a spatula to create a smooth or decorative finish. Then, generously sprinkle the remaining crushed peppermint candies over the whipped topping for a festive touch. Cover the pie loosely and return it to the freezer for at least 1 hour to allow the topping to set before serving.
- Serve and enjoy. Before serving, let the pie sit at room temperature for a few minutes to make slicing easier. Use a sharp knife to cut into 8 slices. Serve chilled, and enjoy the cool, creamy, and festive flavors!
Notes
Nutrition
Love,
