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Minty Ice Cream Pie

 Minty Ice Cream Pie
“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
6-8 ServingsPrep: 25 min. + freezing


  • 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


  • 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.

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Minty Ice Cream Pie (continued)

Nutritional Facts: 1 piece equals 663 calories, 40 g fat (21 g saturated fat), 105 mg cholesterol, 213 mg sodium, 72 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.