Candy Cane Ice Cream Pie Recipes

CANDY CANE ICE CREAM PIE

Steps:

• Pulse the cookies and butter in a food processor until all the cookies chopped fine and mixture resembles sandy crumbs.
• Press cookie crumbs into an 8 inch pie plate, pressing down the bottom and sides. Freeze until ready to use.
• Soften ice cream just until it's soft enough to add the crushed peppermint. Fold crushed candies into ice cream and fill pie plate. Chill until firm. about 1 hour.
• Soften fudge just until it's spreadable, but won't melt the ice cream. Smooth fudge over pie. Sprinkle with more crushed candies and candy canes.
• Cover loosely with plastic wrap, then foil and freeze until firm.

CANDY CANE PIE

Steps:

• In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. , Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. , Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.

CANDY CANE ICE CREAM

Steps:

• Crack both eggs into a bowl and whisk until light and fluffy.
• Slowly add sugar and whisk till blended.
• Add whipping cream and milk and whisk together.
• Add the vanilla extract and mix.
• Crush candy canes and add to mixture (they should make the ice cream light pink when you add them).
• Put mixture into ice cream maker and wait till done.
• If you want you can save extra candy canes and add them when the ice cream is ready so you have candy cane chunks or you can not add the candy canes in the mixture and just put it in before it's put in the freezer.

CANDY CANE ICE CREAM PIE WITH OREO COOKIE CRUST

Steps:

• MAKE OREO PIE CRUST:.
• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
• Mix Oreo crumbs and melted butter together.
• Press into 9" deep-dish pie pan bottom and sides.
• Bake for 8 minutes. Cool completely.
• PREPARE ICE CREAM FILLING:.
• Spread softened vanilla ice cream over bottom of pie crust.
• Sprinkle with crushed cookies.
• Freeze until set, about 1 hour.
• Spread softened peppermint ice cream over cookie layer, mounding slightly in center.
• Freeze at least 4 hours or overnight.
• PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:.
• On medium-high speed, beat cream with sugar until stiff peaks form.
• If desired, fit large star tip into large pastry bag. Using small, clean brush, starting at tip of bag, paint 5 long lines of food coloring inside bag, ending 1 inch from top edge. Fill bag with whipped cream. Pipe rosettes.
• If not using pastry bag, spread plain whipped cream over pie.
• If desired, garnish with peppermint candies.