Ice Cream Pie is great any time but this Peppermint Candy Cane Ice Cream Pie with Chocolate Ganache is an easy recipe perfect for busy holidays!
Eating a frozen dessert in the winter sounds counter intuitive but nothing beats an ice cream pie anytime of the year!
It is the easiest dessert recipe ever! Add in two favorite holiday flavors, peppermint and chocolate, and this ice cream pie is a holiday dessert win!
This ice cream pie has a chocolate cookie crumb crust, candy cane peppermint ice cream filling and a rich chocolate ganache layer on top!
What is an Ice Cream Pie?
Ice cream pie is a frozen dessert (no bake) made with a cookie crumb crust, filled with ice cream and chilled until solid.
This pie has an extra special added bonus: chocolate ganache on top.
It’s rich, creamy and so easy to make.
Ingredients in this Ice Cream Pie
This ingredients in this dessert are simple! They are readily available at most grocery stores:
- Chocolate Sandwich Cookies, gluten-free or regular
- Unsalted Butter
- Vanilla Ice Cream
- full size Candy Canes
- Peppermint Extract
- Semi-Sweet Chocolate Chips
- Heavy Whipping Cream
Why Make this Peppermint Candy Cane Ice Cream Pie?
This time of year can be like a feverish walk on a treadmill someone turns up to full speed when you aren’t looking. Recipes that make it easier are always welcome!
There are many reasons I love this ice cream pie but here are my top reasons:
- It’s so darn easy! Especially during the holidays, having an easy dessert recipe is a necessity. This one dazzles (and no one will know how easy it was for you to make)
- Peppermint, candy canes and chocolate. A favorite flavor combination during the holidays. It’s so festive.
- It’s unexpected. An ice cream pie in the winter is always a surprise!
Make it Gluten-Free or with Gluten!
The crust of the ice cream pie is the differentiator on the gluten front.
This crust can be made with either traditional chocolate cookies or gluten-free.
Refer to the recipe card for notes on each!
A Note on Peppermint Extract
Strangely, peppermint baking items can be very difficult to find during the holidays.
My quest to find peppermint extract for instance took a visit to two stores, a call to three more, before I hit the mother lode and in that case there was only one bottle left which the attendant promised to hold, in his pocket, for me.
If your favorite grocery store does not have it in stock (with the spices), call other stores before driving around. Try grocery stores, craft supplies with a baking section, finer kitchen stores (like Sur La Table).
It may be easier to buy it online (especially if you are an Amazon Prime member).
Is there Coloring in this Ice Cream Pie?
Nope! Candy Canes provide some of the peppermint flavor and all of the coloring for the pie filling.
Shortcut Peppermint Ice Cream
My first inclination was to make this uber easy by using peppermint ice cream. However, you guessed it, I could not find any!
Plan B: flavoring vanilla ice cream, which was fortunate for a few reasons.
Candy canes are used for the truest peppermint flavor possible and they naturally color the filling.
Creating shortcut peppermint ice cream allows this ice cream pie to be made all year long when peppermint ice cream is not available in stores.
No Candy Canes? Use Starlight Mints
This ice cream pie is too good to just enjoy in the winter. Thanks to online sources like Amazon.com candy canes usually may be found year round.
However if you want to make the pie outside of traditional candy cane season, substitute Starlight mints.
Substitute a scant 1/2 cup (pulverized in the food processor).
Super Duper Shortcut
If you can find peppermint ice cream and want to make this even faster, substitute prepared peppermint ice cream!
What is Chocolate Ganache?
Chocolate Ganache (pronounced ‘gah-nahsh’) is a mixture of melted chocolate and cream to form a thick icing or filling.
With the ice cream pie it makes a rich 1/4-inch thick chocolate topping that isn’t frozen hard.
How to Make this Ice Cream Pie – Step by Step
This is absolutely not a fussy pie to make. It does require three stages:
- Mixing of the cookie crumbs and melted butter for the crust
- Mixing of the ice cream and flavorings
- Making the chocolate ganache topping
Each step is quick however requires freezing in between. Plan a full 24-hours for the ice cream pie to be ready, start to finish.
I think you’ll find it’s totally worth it!
How to Store Peppermint Candy Cane Ice Cream Pie
Keep the ice cream pie in the freezer covered with plastic wrap while any leftovers are enjoyed! Candy Canes provide some of the peppermint flavor and all of the coloring for the pie filling.
More No Bake Holiday Desserts You’ll Love:
If you’ve made this Peppermint Candy Cane Ice Cream Cake recipe please RATE THE RECIPE below!
Peppermint Candy Cane Ice Cream Pie with Chocolate Ganache Top
- 25 Chocolate Sandwich Cookies (I used Glutino Gluten-Free Chocolate Vanilla Cream sandwich cookies), ground into crumbs in a food processor
- 4 tablespoons Unsalted Butter , melted
- ½ gallon (2 quarts) Vanilla Ice Cream, slightly softened
- 5 full size Candy Canes , ground into crumbs in a food processor
- 2 teaspoons Peppermint Extract
- 1 cup Semi-Sweet Chocolate Chips
- ½ cup Heavy Whipping Cream
- 1 tablespoon Unsalted Butter
Instructions for the Chocolate Cookie Crust:
- In a large mixing bowl, combine the sandwich cookie crumbs and the melted butter; stir to fully coat all the crumbs with the butter. Press evenly into the bottom of a 9-inch diameter spring form pan. Cover with plastic wrap and place in the freezer to set (about 1 hour).
Instructions for the Peppermint Candy Cane Ice Cream filling:
- In a large mixing bowl, combine the softened vanilla ice cream, candy cane crumbs and peppermint extract. Stir to fully combine (don’t worry if the ice cream becomes very soft).
- Spoon into the 9-inch spring form pan with the frozen crust. Tap pan on the countertop a few times to release any air pockets. Smooth the top of the filling with a mixing spoon or spatula. Return to the freezer to set fully (3-4 hours).
Instructions for the Ganache:
- Combine the chocolate chips and heavy whipping cream in a heatproof metal bowl over a boiling pot of water. Stirring often allow the chocolate chips to fully melt; remove from heat. Stir in the butter, whisking or stirring until it has melted and the mixture is fully combined.
- Allow the ganache to cool to room temperature, or 70 degrees (it may take up to 30 minutes depending on the ambient temperature in your kitchen). Once at 70 degrees spread the ganache over the top of the frozen ice cream with a spatula ensuring even coverage. Return to the freezer to set or overnight.
Originally published: December 12, 2014