Ice Cream Pie
Yield
8 servingsPrep
30 minCook
?Ready
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1ea | each |
graham cracker pie crust
9 inch |
*
|
| 2 | tablespoons |
creme de menthe
|
|
| ½ | cup |
peppermint stick candy
chopped |
* |
| 1 | quart |
vanilla ice cream
|
*
|
| 1 | ounce |
semi-sweet chocolate
null, null |
|
| 1 | x |
chocolate
grated for ganish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
graham cracker pie crust
9 inch |
*
|
||
| 3E+1 | ml |
creme de menthe
|
|
| 118 | ml |
peppermint stick candy
chopped |
* |
| 0.9 | l |
vanilla ice cream
|
*
|
| 28.9 | ml/g |
semi-sweet chocolate
null, null |
|
| 1 | x |
chocolate
grated for ganish |
*
|
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.
