Ice Cream Pie
Submitted by Lovey115
Peppermint ice cream pie with creme de menthe, semi-sweet chocolate, and crushed candy in a graham cracker crust. A frozen mint-chocolate dessert that sets in 5 hours.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
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.
Ingredients
Directions
Prepare crumb crust.
Set aside.
Place ice cream in large mixing bowl.
Cut into squares.
Microwave at 10 % (low)* for 3 to 4 minutes, or until softened.
Add creme de menthe, chocolate and half of peppermint candy.
Beat at medium speed until smooth.
Spoon in prepared crust.
Sprinkle with remaining candy.
Freeze for about 5 hours, or until firm.
*If your oven does not have a 10 % setting, microwave at 30 % (medium-low) for 2½ to 2½ minutes, or just until softened.
Comments



