Peppermint Chip Ice Cream Pie, an easy holiday or year-round pie with only 7 ingredients! A delicious make-ahead dessert for parties and special occasions.
This is a sponsored conversation written by me on behalf of Breyers. The opinions and text are all mine.
The holidays are coming up fast and peppermint has been on my brain! Although to be honest, I could (and do…) eat peppermint (and ice cream…) year-round. This delicious Peppermint Chip Ice Cream Pie is a great holiday or Christmas dessert, but it’s also great anytime of the year. The best part is it’s an easy no-bake dessert with only 7 ingredients including America’s #1 Vanilla, Breyers Natural Vanilla Ice Cream.
I was so excited to come up with another recipe for Breyers! My friends and family (and especially my husband!) all loved the Caramel Apple Ice Cream Bars that I posted recently. They all know how much I love ice cream and that it’s my dessert of choice so coming up with another ice cream treat was a true pleasure.
Although it may be getting a tad chillier outside these days, it’s never a bad day for ice cream, right?! This Peppermint Chip Ice Cream Pie is perfect for holidays dinners and parties, or save it for summer!
One of my all-time favorite desserts is a peppermint ice cream bar I used to get every summer at the Iowa State Fair years ago while we lived there. If you’ve ever been to the Iowa State Fair, you know exactly what I’m talking about. You may think of peppermint just as a winter or Christmas flavor, it’s really refreshing any time of year, and those ice cream bars were VERY popular every summer.
Breyers Natural Vanilla Ice Cream was the perfect addition to this peppermint pie. Breyers products are made with 100% Grade A Milk and Cream (love that creamy texture and taste!), all SKUs are kosher, naturally sourced colors and flavors, Non-GMO, no hormones, and rBST free. Always lots of delicious flavors to choose from as well!
Here are a few things you may need before making the pie…
Equipment You May Need
- 9-inch Springform Pan – This is a tall pie so a springform pan works perfectly. You could also use a 10-inch springform pan. If you decide to use a regular pie pan you will need to cut back on the ingredients as the pie most likely will not fit as written.
- Serrated Knife – Chocolate chips can get hard and difficult to eat when frozen, so I bought a large chocolate bar and finely chopped the chocolate myself into small shavings with a large serrated knife.
- Wooden Spoon – A strong wooden spoon helps mix all the ingredients together for the ice cream filling. Or you could also use an electric hand mixer on low speed.
- Food Processor – Although you can crush the cookies for the crust by hand or with a rolling pin, a food processor makes the process so much easier and faster.
(Full printable recipe card is at bottom of post.)
Peppermint Chip Ice Cream Pie Ingredients
- Breyers Natural Vanilla Ice Cream – You’ll need two 1.5 quart containers for this tall pie. If you’d like to make a smaller version of the pie one 1.5 quarter container would work.
- Chocolate Sandwich Cookies – You could also use chocolate graham crackers, but you may need extra butter to help keep the cracker crumbs together.
- Butter – I used unsalted because that’s what I generally have around, but either salted or unsalted would work.
- Hot Fudge – I’d suggest a thick hot fudge rather than a chocolate sauce. Chocolate sauces can be a little runnier. You can use store-bought or homemade hot fudge.
- Peppermint Extract – You can use more or less peppermint extract for a lighter or stronger flavor. Or change it up and use your favorite extract for a different flavor pie.
- Food Coloring – Your favorite red or pink food coloring will work, or you can even leave it out.
- Chocolate Shavings – I bought a large chocolate bar and used a serrated knife to shave the chocolate. I used dark chocolate but bittersweet, semi-sweet, or milk chocolate would also work.
- Toppings (optional) – Add your favorite topping when serving the pie such as whipped cream, hot fudge, and chocolate shavings.
How to Make Peppermint Chip Ice Cream Pie
Here is a brief summary of the directions. The full printable recipe card with full details is at the bottom of the post.
Step One: Process cookies in a food processor. Add melted butter and process until combined.
Step Two: Press the cookie crumbs into the bottom and up the sides of the pan. Freeze until firm.
Step Three: Spread some of the hot fudge over bottom of the cookie crust. Freeze.
Step Four: Soften ice cream and mix with peppermint extract and food coloring, then chocolate shavings. Spread over cookie crust.
Step Five: Drizzle the remaining hot fudge over pie. Freeze until firm.
Step Six: Thaw slightly before slicing then top with more hot fudge, chocolate savings, and whipped cream as desired.
Serving Suggestions
- I would suggest letting the pie thaw a little before slicing. Use a long sharp knife and work fast because the pie will defrost quickly.
- Top pie slices with additional warmed hot fudge, chocolate shavings, and whipped cream as desired.
- The pie will melt fast, so keep pie and/or pie slices in the freezer as much as possible.
Quick Tips for Best Results
- Be sure to freeze the pie until firm so that it can set before serving. Make the pie a day ahead of time if you can.
- Gently remove the pie from the springform pan so that it doesn’t stick. If the crust is firm and frozen it should separate with no problem.
- You can use more or less peppermint extract for your own personal taste.
- Chocolate chips can get hard and difficult to eat when frozen. For best results, I suggest getting a large chocolate bar and using a serrated knife to make thin chocolate shavings.
Peppermint Chip Ice Cream Pie FAQ
How should I store the ice cream pie?
The ice cream pie should be stored in the freezer. For longer storage, cover or wrap well and keep in freezer.
How long will the ice cream pie last?
If stored well, the pie should last a few weeks if not longer.
Substitutions?
Instead of cookies for the crust, you can use chocolate graham crackers (but may need additional butter). Instead of peppermint extract, you can use your favorite extract or flavoring. Mint extract with green food coloring is also a great substitute.
What else can I add to this recipe?
You could also add finely chopped peppermint candy to the ice cream filling or top.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This recipe is not vegan. You could use a Breyers Non-Dairy Frozen Dessert instead of the ice cream and substitute your favorite vegan products for some of the other ingredients.
Vegetarian – It’s vegetarian.
Low-Carb – You can use a low-sugar or lower-carb cookie or cracker for the base and use a sugar-free whipped cream for a lower-carb dessert option.
Gluten-Free – Use your favorite gluten-free cookie or cracker for the base and check brands for other ingredients.
Other Ice Cream Recipes From Breyers You May Enjoy
Hope you enjoy this Peppermint Chip Ice Cream Pie recipe! Tell me in the comments what you would top it with!
Be sure to check out Breyers for other delicious recipes and product information!
Peppermint Chip Ice Cream Pie
Ingredients
- 18 ounces chocolate sandwich cookies (about 45 cookies)
- 1/2 cup butter melted
- 1 cup hot fudge divided
- 3 quarts Breyers Natural Vanilla Ice Cream
- 1 teaspoon peppermint extract
- 5 drops red food coloring (or more as desired)
- 1 cup chocolate shavings (about 4 ounces)
- Toppings (optional): additional hot fudge and chocolate shavings, whipped cream
Instructions
- Add cookies to the bowl of a food processor and pulse until finely chopped. Add melted butter and pulse a few more times until combined.
- Press the cookie crumbs into the bottom and up the sides of a lightly buttered 9-inch springform pan. Using the back of a fork or small measuring cup, press firmly down on the cookie crumbs to form an even layer around the pan. Place in freezer for about 30 minutes or longer until firm.
- When crust is firm, heat 3/4 cup of hot fudge until just spreadable. Spread over bottom of cookie crust into an even layer. Place back into freezer for about 30 minutes or longer until hot fudge is cold and set.
- Remove ice cream from freezer and allow to soften for about 5-10 minutes. Place in large mixing bowl. With a large wooden spoon or electric mixer on low speed, combine the ice cream with the peppermint extract and red food coloring. Mix in chocolate shavings. Spread ice cream evenly over cookie crust.
- Heat remaining 1/4 cup of hot fudge until it is just warm enough to drizzle. Drizzle over top of pie. Place pie back in freezer for at least 4 hours or overnight until firm.
- For serving, thaw pie a few minutes before cutting into slices. Top with additional hot fudge, chocolate shavings, and whipped cream if desired. Store remaining pie in freezer.
Notes
- You can cut the pie into any size slices you’d like.
- Be sure to freeze the pie thoroughly before serving. Let thaw a few minutes before cutting.
- This is a very tall pie and feeds a lot of people, for less servings you can cut back on the crust and filling ingredients to make a smaller pie.
- Instead of chocolate shavings, you could use mini chocolate chips although they tend to get hard when frozen.
- Instead of store-bought hot fudge sauce, you can use homemade.
- I used a large chocolate bar and used a large serrated knife to make the chocolate shavings. I used dark chocolate, but you can use bittersweet, semi-sweet, or milk chocolate.
- Instead of cookies, you could also use chocolate graham cracker crumbs, but you may need extra melted butter to help keep the crumbs together.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
