Minty Ice Cream Pie Recipe

4.5 2 6
Minty Ice Cream Pie Recipe
Minty Ice Cream Pie Recipe photo by Taste of Home
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Minty Ice Cream Pie Recipe

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4.5 2 6
Publisher Photo
“Ice-cream pies are so versatile because you can use your favorite ice-cream, toppings and decorations. You can also make them well in advance and keep them on-hand for unexpected company.” —Lorraine J. Darocha, Mountain City, Tennessee
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 2 cups heavy whipping cream, divided
  • 1/4 cup chopped walnuts
  • 1 chocolate crumb crust (9 inches)
  • 2 packages (4-3/4 ounces each) chocolate-covered peppermint candies, divided
  • 1 pint chocolate ice cream or fudge ripple ice cream
  • 1/4 cup hot fudge ice cream topping, warmed
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon peppermint extract
  • 2 to 3 drops green food coloring, optional

Directions

In a small bowl, beat cream cheese and sugar until smooth. Beat in 1 cup cream until soft peaks form. Fold in walnuts. Spread into crust. Coarsely chop 1 package peppermint candies; fold into ice cream. Spread over cream cheese mixture. Drizzle with fudge topping. Freeze for 1 hour.
In a small bowl, beat remaining cream until it begins to thicken. Add the confectioners' sugar, extract and food coloring if desired; beat until stiff peaks form. Garnish pie with whipped cream mixture and remaining candies. Freeze. Remove from the freezer 15 minutes before serving. Yield: 6-8 servings.
Originally published as Minty Ice Cream Pie in Taste of Home December/January 2009, p23

Nutritional Facts

1 piece: 663 calories, 40g fat (21g saturated fat), 105mg cholesterol, 213mg sodium, 72g carbohydrate (56g sugars, 2g fiber), 7g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 2 cups heavy whipping cream, divided
  • 1/4 cup chopped walnuts
  • 1 chocolate crumb crust (9 inches)
  • 2 packages (4-3/4 ounces each) chocolate-covered peppermint candies, divided
  • 1 pint chocolate ice cream or fudge ripple ice cream
  • 1/4 cup hot fudge ice cream topping, warmed
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon peppermint extract
  • 2 to 3 drops green food coloring, optional
  1. In a small bowl, beat cream cheese and sugar until smooth. Beat in 1 cup cream until soft peaks form. Fold in walnuts. Spread into crust. Coarsely chop 1 package peppermint candies; fold into ice cream. Spread over cream cheese mixture. Drizzle with fudge topping. Freeze for 1 hour.
  2. In a small bowl, beat remaining cream until it begins to thicken. Add the confectioners' sugar, extract and food coloring if desired; beat until stiff peaks form. Garnish pie with whipped cream mixture and remaining candies. Freeze. Remove from the freezer 15 minutes before serving. Yield: 6-8 servings.
Originally published as Minty Ice Cream Pie in Taste of Home December/January 2009, p23

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Reviews forMinty Ice Cream Pie

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MY REVIEW
woodysgirl User ID: 3720034 209781
Reviewed Dec. 6, 2009

"at 663 calories a slice i cant do this one. much too righ but looks delish."

MY REVIEW
tkarinas User ID: 4389335 158478
Reviewed Dec. 6, 2009

"This recipe works very well for company and is one I'd make again. I am keeping the recipe and working on some substitutes, just to see how it works out."

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