Cool peppermint meets creamy chocolate in this amazing ice cream pie. Layers of cookie crust, Peppermint Blizzard ice cream and fudge make this one winter recipe you’ll be happy to polar plunge into again and again!
1 package creme-filled sandwich cookies
¼ cup butter, melted and slightly cooled
1 cup fudge sauce, slightly heated
1 (48 oz.) tub Crystal Peppermint Blizzard Ice Cream, softened
½ cup semi-sweet mini chocolate chip
½ cup Crystal heavy cream
1 tablespoon butter
½ cup coarsely crushed creme-filled cookies for garnish
¼ cup shaved chocolate, for garnish
Crushed Peppermint for layers and garnish
Peppermint Blizzard Ice Cream
Heavy Whipping Cream
Place the entire package of cookies in the base of a food processor and pulse until the cookies are coarse crumbs.
In a large mixing bowl, combine the cookie crumbs and melted butter. Stir to combine. In a 9-inch pie pan, or springform pan, evenly press chocolate crumbs firmly in the bottom of a pie plate. Cover with plastic wrap and place in the freezer to set, about one hour. Once the crust is set, spread a layer of fudge sauce on the crust. Return to the freezer until firm, about 30 minutes.
Spoon softened ice cream into springform pan, on top of chocolate crust. Smooth ice cream with a spatula, cover and return to the freezer to set fully (3 to 4 hours).
Combine chocolate chips and Crystal Creamery heavy cream in a heatproof metal bowl, and place over a boiling pot of water—stirring often to allow the chocolate chips to fully melt. Remove from heat. Stir in the butter, whisking until melted and chocolate is fully combined.
Allow chocolate ganache to cool to room temperature. Spread ganache over the top of frozen ice cream with a spatula in an even layer. Top with crushed cookies, peppermint and chocolate shavings and return to freezer. Let set overnight.