Ice Cream Pie

This frozen ice cream pie is pure mint-chocolate indulgence. A quart of vanilla ice cream gets softened in the microwave, then beaten smooth with creme de menthe, semi-sweet chocolate, and crushed peppermint candy. Spooned into a graham cracker crust and frozen until firm.

The microwave softening technique is smart. Low power (10%) for 3 to 4 minutes brings the ice cream to a workable consistency without melting it into liquid. You want it soft enough to stir, not soupy. If your microwave doesn’t have a 10% setting, 30% power for about 2½ minutes gets the same result.

Creme de menthe provides the primary mint flavor and a subtle boozy warmth, while the crushed peppermint candy adds sweet, crunchy bursts throughout. Saving half the candy for sprinkling on top gives you a beautiful presentation and a textural contrast between the smooth filling and the hard candy crunch on the surface.

The semi-sweet chocolate stirred in creates thin ribbons and flecks through the ice cream as you beat it. It’s not fully melted or uniformly mixed, and that’s a good thing. Those irregular chocolate bits are part of the charm.

Chef Tips

• Crush the peppermint candy in a zip-top bag with a rolling pin. Aim for small pieces, not dust. You want crunch, not grit.
• Work quickly once the ice cream is softened. It melts fast at room temperature and refreezing liquid ice cream produces icy crystals.
• Freeze the filled crust on a flat surface in the freezer. An uneven freeze means one side is firmer than the other when you cut.
• Grate extra chocolate over the top just before serving for a finishing touch.

Variations

• Double chocolate mint: Use chocolate ice cream instead of vanilla for a richer, darker pie.
• Non-alcoholic: Replace the creme de menthe with ½ teaspoon of pure peppermint extract mixed with a tablespoon of milk.