My favorite ice cream flavor is peppermint, but I’m picky about it. I want the pink ice cream, not the pink with green specs. It must be a nostalgia thing because in memories of eating peppermint ice cream as a child, it’s always pink. While there must be other companies that make pink peppermint ice cream today, the only one I know of is Kroger brand, and it’s oh-so-tasty.
Being such a fan, I continue to eat it in more ways than straight out of the carton (albeit that is the way most of it is consumed …). I add a dollop to my morning coffee instead of cream and sugar. I roll scoops in coconut and top with chocolate syrup. I even scoop it into a bowl and add chocolate syrup AND peppermint dust, to make it even more pepperminty.
But, this year’s peppermint-chocolate ice cream pie raises the bar, I must admit. It’s easy, although you do need to plan it out. If any get together asks for a potluck dessert, say yes and make this. It’s delicious and easy and makes minimal mess — the only things you’ll dirty are the pie pan and the spoons used to eat it. And, this time of year, I’m trying to eliminate as many dirty dishes as possible!
Peppermint-chocolate ice cream pie! SB Note: Use your plaid blankets for tablecloths during the holidays for a rustic, cozy feel! This one is currently on sale at Pottery Barn for just $15.
Peppermint-Chocolate Ice Cream Pie
Ingredients
- 48- ounce container of Kroger Deluxe Peppermint Ice Cream
- One pint Talenti Double Dark Chocolate ice cream
- Hershey's chocolate syrup
- 30 oreo cookies or less if you want a thinner crust
- 4 tablespoons melted butter
Instructions
- You can make this in however large a pie dish you have. However, if you have a deep pan pie dish, double the amount of Talenti Double Dark Chocolate ice cream. I used a 10-inch glass pie dish.
- Also of note, if you would like to change the ratio of chocolate to peppermint ice cream, you can use two containers of chocolate ice cream and then half as much peppermint ice cream.
- Get started: Take Talenti ice cream and place on counter to start melting.
- Crush the oreos (I put in a gallon sealable bag and hammer them) and then place in a bowl. Add the melted butter and mix. Place into the pie dish and place in the freezer for 10-15 minutes.
- If Talenti is not super soft (not a liquid, but soft enough to spread easily), place in the microwave for 6-7 seconds at a time, mixing after each round.
- Take pie crust out of the freezer and place chocolate ice cream on top of the crust, creating the first layer. Top with Some Hershey's chocolate syrup and return to the freezer for at least three hours, or overnight.
- Take the Kroger Deluxe peppermint ice cream out of the freezer until very soft, but not liquid. You can microwave as well, for 6-7 seconds at a time, stirring after each round. When soft, spread on top of the chocolate ice cream to create the next layer. Add some Hershey's chocolate syrup and freeze for at least three hours, or overnight. I place foil over the pie, but none touches the ice cream so that no marks are frozen into the pie.
- Remove from freezer and let stand for 5-10-minutes and cut and serve!
Notes
If you love peppermint as much as I do, you may be interested in these other peppermint recipes!
Peppermint snowballs. Recipe HERE.
Peppermint dust: making powdered candy cane sugar is easy. Just place candy canes in a Ninja or other high-powered blender. In a few seconds, you will have powdered sugar, but it’s peppermint flavored. We call it peppermint dust in my family. Keep it in an air-tight container as it turns hard quickly. Sprinkle on top of brownies, hot chocolate and more!
