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Peppermint Candy Cane Ice Cream Pie with Chocolate Ganache Top - BoulderLocavore.com

Peppermint Candy Cane Ice Cream Pie with Chocolate Ganache Top

Ice cream isn't just for summer and peppermint is for all year! 

Course Dessert
Cuisine American
Keyword candy cane ice cream dessert, chocolate ganache recipe, peppermint ice cream pie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings 16 12-16 servings
Calories 441 kcal
Author Toni Dash

Ingredients

  • 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

Instructions for the Chocolate Cookie Crust:

  1. 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:

  1. 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).
  2. 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:

  1. 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.
  2. 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.
Nutrition Facts
Peppermint Candy Cane Ice Cream Pie with Chocolate Ganache Top
Amount Per Serving
Calories 441 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 52mg 17%
Sodium 178mg 7%
Potassium 355mg 10%
Total Carbohydrates 58g 19%
Dietary Fiber 1g 4%
Sugars 41g
Protein 7g 14%
Vitamin A 15.1%
Vitamin C 1.7%
Calcium 20.7%
Iron 14.2%
* Percent Daily Values are based on a 2000 calorie diet.