Peppermint Ice Cream Pie – dress up this favorite Christmas ice cream with an Oreo crust and whipped cream decoration. This easy recipe is fun and festive and perfect for the holidays.
We are an ice cream-loving family… no matter the season. During the holidays, Peppermint stick ice cream is the family favorite and is very high on the request list. A bowl of ice cream is always a delicious treat, but ice cream pie turns the ordinary into the extraordinary. There’s something special about ice cream pie. It always feels so festive which makes it perfect for the holidays.
Peppermint Ice Cream Pie
Peppermint ice cream starts with a plain ice cream base that is flavored with peppermint extract, tinted pink, and studded with crushed candy canes. The Oreo cookie crust is perfect for this pie because chocolate and peppermint are delicious together.
This pie is adorned with whipped cream and crushed candy canes, which adds to the festive presentation. Whipped cream is simply a must on an ice cream pie!
Tips for making peppermint ice cream pie
- Homemade or store-bought ice cream – I love making homemade ice cream and this recipe starts with the base I use for all of my ice cream recipes. But, if you don’t have an ice cream maker (this is the one I use) or simply want a shortcut, store-bought ice cream works just fine. Just let it soften a bit so it can be easily spread in the cookie crust. Most supermarkets carry peppermint ice cream during the holiday season.
- Springform pan – I prefer to use a springform pan (like this one) because it is easy to unmold. I like the presentation because you can see the layers of Oreo, ice cream, and whipped cream. If you don’t have a springform pan, a deep pie dish can also be used.
- Freeze the pie thoroughly – Make sure to freeze the pie completely before unmolding and slicing. I prefer to freeze overnight to ensure clean slices.
- Storage – Keep the pie in the freezer wrapped in plastic wrap. It will keep well for 7-10 days. But, ice cream pie never lasts that long in my house!
Ice cream pie always adds a special touch to any celebration, and this peppermint version definitely delivers a festive holiday touch. Ice cream pies can easily be customized for any holiday, any occasion. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry.
More 12 Days of Christmas recipes
- Chocolate Chip Snowball Cookies (Day 1)
- Frosted Christmas M&M Cookie Bars (Day 2)
- Chocolate Pistachio Cookies (Day 3)
- Candy Cane Kiss Cookies (Day 4)
- Pie Crust Cookies (Day 5)
- 12 Days of Christmas Cookies – Recap (2018)
This festive ice cream pie has an oreo crust filled with peppermint ice cream, whipped cream decorations, and crushed candy canes.
- 2 cups half-and-half
- 2 cups heavy cream, divided
- 3/4 cup granulated sugar
- 2 egg yolks
- pinch of salt
- 1 1/2 teaspoons peppermint extract
- 8-9 drops red food coloring
- 4 medium candy canes, crushed plus extra for topping
- 30 Oreo cookies
- 1/4 cup butter melted
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla or peppermint extract
In a medium saucepan placed over medium heat, add the half-and-half and 1 1/2 cups of the heavy cream. Add sugar and salt and whisk until dissolved.
- While the cream mixture heats, add 2 egg yolks to the remaining 1/2 cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
- Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
Strain the mixture into a heat-proof bowl. Stir in peppermint extract and red food coloring. The amount of food coloring can be adjusted to get the shade of pink desired. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until chilled, at least 2 hours.
Meanwhile, add the Oreo cookies to the bowl of a food processor. Pulse until the cookies resemble fine crumbs. Drizzle in the melted butter and pulse to combine.
When the cream mixture is chilled, transfer it to an ice cream machine and churn until the mixture is the consistency of soft serve. Mix in the crushed candy canes. Pour the mixture into the Oreo crust and freeze until firm, at least 4 hours but preferably overnight.
Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Whisk until soft peaks form. Add the powdered sugar and extract. Whisk until still peaks form.
Transfer the whipped cream to a piping bag fitted with a tip. (I used a 2D tip.) Decorate the top of the pie as desired and sprinkle with crushed candy canes. Put back in the freezer to set the whipped cream. Slice and serve.