Easy Peppermint Ice Cream Pie
"Cook" time is freezer time (although just suggested, I made mine and froze overnight). **This really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)
Egg Nog ice cream with crushed snickerdoodles, pumpkin ice cream at Thanksgiving with candied pecans and light caramel garnish, a nice peach or berry ice cream in spring or summer with fresh berries and drizzled white chocolate or caramel. Combinations are endless.....
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- 2 large
- graham cracker pie crust, ready made (i do 1 regular and 1 chocolate, a keebler and an oreo)
- 1 3/4 qt
- dreyer's grand limited edition peppermint ice cream, softened (1 container)
- 16 oz
- cool whip topping
- candy cane roca, chocolate sauce, etc (garnish as desired)
1Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
2Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
3Scoop half of mixture into each of 2 pie crusts.
4Smooth evenly in crust.
5Cover with lid, if available, or wrap.
6Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).