Fun, festive, and SO easy to make! This Candy Cane Ice Cream Pie is a dessert that everyone will love and it’s totally customizable!
This is another recipe from my mom. I suppose that’s what the holidays are all about – food, family, and tradition. As a child, it’s something my mom made on numerous occasions. Birthdays, holidays, or dinner parties; this dish is easily adaptable for any event.
This is such a simple dessert to make and is entirely no bake – even the crust! To make the crust, you simply process the Oreo cookies and a little butter together. When pressed between two fingers the crust should lightly stick together, so that when it’s pressed into the bottom of a pan it forms a mold. After you have pressed the crust into the pan, place the pan in the freezer and allow the contents to firm up for at least 30 minutes. The next step is to pour in the softened ice cream. Feel free to use whatever ice cream flavor or flavors (if you want to layer) you like – this can add a nice element to this dish. Just be sure to freeze the pie in-between adding ice cream layers.
Once the ice cream layer(s) have set in the freezer, pipe the whipped cream and freeze one last time. Just before serving, remove the pie from the freezer and add the toppings, which can vary as widely as the flavor of ice cream you choose. For the winter holidays, I like to sprinkle the top with crushed candy canes. However, feel free to use halved mini peanut butter cups, chopped nuts, mini chocolate chips, or even drizzle caramel or fudge on top. Whatever combination of ice cream and toppings you choose, this ice cream pie will be sure to please a crowd!
- Ice Cream Pie
- 18 Oreo cookies
- 3 tablespoons unsalted butter, melted
- 1.5 quarts vanilla ice cream
- 15 candy canes
- Whipped Cream (you could use Cool Whip if you like)
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- Place the Oreo cookies and melted butter in the bowl of a food processor. Process until finely ground. To test the consistency, squeeze the mixture between two fingers - it should lightly stick together. If it is too dry add another tablespoon of melted butter and blend.
- Transfer the Oreo crumble to a 9-inch pie dish and press the cookie crumbs firmly into the bottom and sides of the pie plate. Place the Oreo crust in the freezer for at least 30 minutes.
- While the Oreo crust is firming up, take the ice cream out of the fridge to soften. Once the ice cream has softened, add ¾ of the crushed candy canes and stir to combine.
- Remove the crust from the freezer and pour the ice cream into the pie pan just up to the edge of the Oreo crust (you may have a some ice cream leftover, in that case just refreeze and enjoy later). Freeze the pie for another 30 minutes.
- To make the whipped cream, place a metal bowl in the freezer for 10 minutes. Remove the bowl and add the heavy cream, sugar, and vanilla extract. Whip until you form stiff peaks. Transfer the whipped cream to a pipping bag or zip-top bag with the corner cut off, fitted with a star tip. Pipe a shell boarder all around the edge of the pie. Then pipe a single row of smaller stars just inside the shell boarder.
- Garnish the center of the pie with the crushed candy canes and the shell boarder with what's leftover. Serve and enjoy!
Oh my, beautiful and easy. My kids and I are drooling over this luscious dessert. They love Oreos and I love peppermint. Your mom’s recipes are golden.
I love crusts like this and I was pondering a no churn peppermint ice cream and then I see this beauty! While I am a HUGE Reese’s peanut butter cup fan, this looks perfect!
This is the perfect make ahead Christmas dessert. So pretty and festive too. Happy Holidays!