Peppermint Ice Cream Pie

Name: Peppermint Ice Cream Pie
Prep time: 10 min
Total time: 190 min
Ingredients: 20 chocolate cream-filled sandwich cookies ((crushed)); ¼ cup melted butter; 1 pint prepared vanilla ice cream; 12 ounce frozen whipped topping ((divided)); ½ cup crushed peppermint candies ((divided)); 3 drops pink food coloring

You’re just going to have to trust me that this peppermint ice cream pie is an absolute crowd pleaser. It’s creamy, cold, and has just enough candy cane flavor, all wrapped up in a chocolatey cookie crust. Plus, it’s so easy to make, you’ll breathe a sign of relief when you read the recipe. This is a no bake pie recipe you’ll adore.

slice of ice cream pie with oreo crust and candy canes.

Peppermint Ice Cream Pie

Cool, creamy, and just about the easiest dessert you'll make for the holidays. This pie is a hit with all ages.

Prep Time 10

Chilling time 3

Total Time 3 10

Serving Size slices

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
Measuring cups or spoons

Ingredients

20 chocolate cream-filled sandwich cookies (crushed)
¼ cup melted butter
1 pint prepared vanilla ice cream
12 ounce frozen whipped topping (divided)
½ cup crushed peppermint candies (divided)
3 drops pink food coloring

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

There’s no need to buy expensive vanilla ice cream. I always prefer the Walmart brand of all things for this recipe.

Press the crust down firmly. Use the bottom of a measuring cup or a glass to push the cookie crumbs into the pie plate. This will help create a solid base that won’t fall apart when you cut it.

Once you’ve mixed the ice cream and whipped topping, fill the crust and smooth the top immediately. The ice cream can start melting quickly, making it trickier.

If some people find peppermint too strong, use fewer candies or mix them with white chocolate shavings to lighten the flavor.

Crush peppermint candies last. These candies can become sticky if left out for too long, so crush them just before using them to keep them fresh and easy to spread. Try to crush them to a uniform size with a mallet or a heavy spoon to avoid awkward textures.

Set aside a few peppermint candies to decorate the top of the pie. Drizzling chocolate syrup over it can also make it look nice.

For added texture, sprinkle some crushed chocolate cookies or mini chocolate chips on top of the peppermint candies.

I’m always looking for fun ways to enjoy classic holiday flavors without hassle, and this pie checks all the boxes. I love recipes like this because they’re quick, easy, and always a crowd-pleaser! Whether entertaining a crowd or craving something sweet, this no-bake pie is quick, delicious, and will surely be a hit with everyone. If you want more peppermint-inspired treats, check out this delicious Peppermint Fudge Recipe.

If you love no-bake desserts, this one will become a favorite in your recipe rotation!

Tips for the Best Peppermint Ice Cream Pie

Crush the cookies finely: 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.
Don’t rush softening the ice cream: Let it sit at room temperature until it’s soft enough to mix easily but not melt. Mixing will be tough if it’s too hard; if it’s too melted, the filling won’t set as well. If you’re a fan of creamy peppermint desserts, you’ll love this homemade Candy Cane Ice Cream.
Freeze in stages: If you’re in a hurry, freeze the pie in stages—first, add the crust and filling, then add the topping and freeze again. This makes sure everything sets properly without compromising texture.
Chill your tools: For the smoothest whipped topping layer, try chilling your spatula or spoon in the freezer for a few minutes before spreading. This will keep the topping from melting as you work.
Layer the peppermint candies strategically: Sprinkle some candies on the bottom of the crust before adding the filling. This makes sure even distribution of peppermint flavor in every bite.
Use parchment for clean cuts: If you’re worried about getting clean slices, line the pie plate with a layer of parchment before pressing in the crust. Once frozen, you can lift the pie out for easier slicing.

Key Ingredients and Tools

Here are some important tools and ingredients to consider when making this pie.

Vanilla ice cream: There’s no need for an expensive brand. Great Value is perfect.
Chocolate sandwich cookies: These cookies are used for the crust, giving the pie a rich chocolate base. You can find them in the cookie section at the supermarket. Graham crackers or chocolate wafer cookies can be good substitutes if you don’t have these.
Peppermint candies: These are crushed and added to the filling and on top of the pie for a festive, minty taste. Usually, they are in the candy aisle, especially around the holidays. If they’re unavailable, candy canes work well, too.
Frozen whipped topping: This is important for getting a fluffy texture in the filling and topping. Look for it in the freezer section near the ice cream. You can also make your own whipped cream, but ensure it holds well in the freezer.
Pink food coloring: This is optional but adds a fun, festive look to the pie. Find food coloring in the baking aisle. Beet-based food coloring is a good choice if you like a natural option.
9-inch pie plate: A strong pie plate is necessary for holding the crust and filling. Glass or metal plates work best for freezing and cutting. A disposable aluminum pie pan can be a good alternative if you don’t have one.

These ingredients may seem basic, but they make this dessert easy and tasty. With the right tools and items, your pie will come out great!

Serving Suggestions

Serve this pie with hot cocoa topped with whipped cream, mulled cider, chocolate-dipped pretzels, holiday sugar cookies, or a sparkling cranberry punch.

Troubleshooting and Help

Do I really need the food coloring?

Not at all! The food coloring is just for that festive pink color. If you prefer a natural look or don’t have food coloring on hand, you can skip it—it won’t affect the taste.

How do I make sure the toppings don’t melt when I add them?

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.

What’s the best way to slice the pie?

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.

What if my crust falls apart when I try to serve it?

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.

Can I make this pie ahead of time?

Absolutely! This pie is perfect for making ahead. You can prepare it up to a week in advance as long as you wrap it tightly to prevent freezer burn. If you’re looking to up your pie-making game, check out these expert pie-baking tips from Kate McDermott.

Storing Leftovers

Freezing the whole pie

After assembling the pie, cover it tightly with plastic wrap or aluminum foil to prevent freezer burn. You can also place the pie in a large, airtight container for extra protection. Store it in the freezer for up to 1 week for the best flavor and texture.

Storing leftovers

If you have leftover slices, transfer them to an airtight container or wrap each slice individually in plastic wrap and foil. This makes it easy to grab a single serving later. Keep them frozen for up to 1 week.

Serving after freezing

When you’re ready to enjoy the pie, take it out of the freezer and let it sit at room temperature for about 5–10 minutes. This makes slicing easier and allows the filling to soften slightly.

I hope this pie recipe becomes a holiday favorite in your home, just like mine! It’s the perfect treat for festive gatherings or a quiet night with family. Make it ahead for an easy dessert, or enjoy any leftovers as a sweet, frosty snack. Either way, it’s a holiday win!

Peppermint Ice Cream Pie