Easy Peppermint Ice Cream Pie Recipes

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EASY PEPPERMINT ICE CREAM PIE



Easy Peppermint Ice Cream Pie image

Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! "Cook" time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)

Provided by Mommy Diva

Categories     Frozen Desserts

Time 2h15m

Yield 2 pies

Number Of Ingredients 3

2 graham cracker pie crust, ready made (I do 1 regular and 1 chocolate, a Keebler and an Oreo)
1 3/4 quarts dreyer's grand limited edition peppermint ice cream, softened (1 container)
16 ounces Cool Whip Topping

Steps:

  • Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
  • Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
  • Scoop half of mixture into each of 2 pie crusts.
  • Smooth evenly in crust.
  • Cover with lid, if available, or wrap.
  • Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
  • Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
  • Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
  • Enjoy! ;).

EDY'S PEPPERMINT PIE



Edy's Peppermint Pie image

There's a slice of holiday fun for everyone. Scoop up the wintertime goodness and fill your plate with merry.

Provided by Edy's

Categories     Trusted Brands: Recipes and Tips     Edy's

Yield 8

Number Of Ingredients 6

20 OREO® (regular or mint) or other creme-filled cookies
2 tablespoons butter, melted
1 quart EDY'S SLOW CHURNED® Peppermint Ice Cream
1 (8 ounce) container whipped topping
Small candy canes, as needed
Chocolate syrup or hot fudge sauce, as needed

Steps:

  • In food processor, crush cookies into fine crumbs. In mixing bowl, stir together cookie crumbs and butter. With your fingers, press crumb mixture evenly onto bottom and sides of 9-inch pie plate. Place in freezer about 15 minutes or until firm.*
  • Meanwhile, place ice cream in refrigerator for about 15 minutes to soften. Scoop ice cream into crust and spread evenly with spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Place pie in freezer for several hours or until ice cream is firm.
  • To serve, cut pie into 8 wedges. Place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.

PEPPERMINT ICE CREAM PIE



Peppermint Ice Cream Pie image

This is almost too simple to even have a recipe! But, at least it may provide inspiration to put it together. We like to make it at Christmas.

Provided by Mommy Fawns

Categories     Pie

Time 30m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 3

1/2 gallon peppermint ice cream, softened
1 ready-made graham cracker pie crust or 1 Oreo cookie pie crust
1 (8 ounce) jar hot fudge

Steps:

  • Let ice cream soften for a few minutes without melting.
  • Scoop into pie crust.
  • Wrap and freeze until ready to serve.
  • Serve slices with warmed hot fudge sauce.

Nutrition Facts : Calories 246.8, Fat 10, SaturatedFat 2.7, Cholesterol 0.6, Sodium 268.9, Carbohydrate 37.3, Fiber 1.2, Sugar 20.9, Protein 2.5

PEPPERMINT FREEZER PIE



Peppermint Freezer Pie image

Refreshing peppermint ice cream plus fudgy chocolate plus fluffy meringue equals the perfect pie for the holidays! Kelli Bucy of Red Oak, Iowa shares this lovely dessert that's become a Christmas tradition. You can make and freeze the pie well in advance.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-8 servings.

Number Of Ingredients 14

2 ounces unsweetened chocolate
3 tablespoons butter
2/3 cup evaporated milk
1/2 cup sugar
1 teaspoon vanilla extract
1 quart peppermint ice cream, softened
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
6 tablespoons sugar
1 tablespoon water
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3 tablespoons crushed peppermint-stick candy

Steps:

  • In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely. , Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight., In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. , Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months.

Nutrition Facts : Calories 444 calories, Fat 22g fat (12g saturated fat), Cholesterol 48mg cholesterol, Sodium 236mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.

FLUFFY PEPPERMINT PIE



Fluffy Peppermint Pie image

Enjoy this frozen pie made with peppermint candies - perfect for any holiday.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h55m

Yield 8

Number Of Ingredients 9

1 1/2 cups chocolate wafer cookie crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
30 large marshmallows
1 can (14 ounces) sweetened condensed milk
2 cups whipping (heavy) cream
3 drops red food color
2 teaspoons peppermint extract
1/4 cup crushed hard peppermint candies

Steps:

  • Mix cookie crumbs, sugar and butter. Press evenly in bottom and up side of ungreased pie plate, 9x1 1/2 inches.
  • Place marshmallows and milk in large microwavable bowl. Microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
  • Beat whipping cream, food color and peppermint extract in chilled medium bowl with electric mixer on high speed until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Fold in crushed candies. Mound mixture into crust. Cover and freeze about 5 hours or until frozen. Cover and freeze any remaining pie.

Nutrition Facts : Calories 655, Carbohydrate 81 g, Cholesterol 105 mg, Fiber 1 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 280 mg

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