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.
Servings: 8 slices
Calories: 456kcal
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.
Nutrition
Calories: 456kcal | Carbohydrates: 55g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 270mg | Potassium: 237mg | Fiber: 1g | Sugar: 40g | Vitamin A: 578IU | Vitamin C: 0.4mg | Calcium: 152mg | Iron: 4mg