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close up of a slice of pie with the whole pie in the background

Peppermint Ice Cream Pie

Author: Abbey McDermott
This festive ice cream pie has an oreo crust filled with peppermint ice cream, whipped cream decorations, and crushed candy canes.
5 from 1 vote
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Prep Time 55 minutes
Cook Time 15 minutes
Chill time 10 hours
Total Time 11 hours 10 minutes
Course Sweets
Cuisine American
Servings 8 - 10
Calories 780 kcal

Ingredients
  

Peppermint Ice Cream

  • 2 cups half-and-half
  • 2 cups heavy cream (divided)
  • ¾ cup granulated sugar
  • 2 large egg yolks
  • pinch of salt
  • 1 ½ teaspoons peppermint extract
  • 8-9 drops red food coloring
  • 4 medium candy canes (crushed, plus extra for topping)

Oreo Cookie Crust

  • 30 Oreo cookies
  • ¼ cup unsalted butter (melted)

Whipped Cream

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • ¼ teaspoon vanilla or peppermint extract

Instructions
 

  • In a medium saucepan placed over medium heat, add the half-and-half and 1 ½ 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 ½ 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.
  • Pour the crumbs into a 9-inch springform pan. Using the bottom of a glass, press the crumbs evenly over the bottom and about half-way up the sides. Put the pan in the freezer to firm up.
  • 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.

Nutrition

Calories: 780kcal | Carbohydrates: 66g | Protein: 7g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 319mg | Potassium: 251mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1769IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 4mg

Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.

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