Monday, December 12, 2011

Pink Peppermint Ice Cream Pie

I've been doing the rounds of the Christmas Parties. Friday, we had our homeschool group Christmas party and we took Cheesecake Truffles. Friday night I took a Peanut Butter version of the truffles. Tomorrow night, my homeschool friends and I are having a Mom's night in at another mom's house. We're going to chow down on some yummy goodies. My contribution is dessert, of course. My favorite part of any meal.

I decided to make a variation of my Pink Peppermint Ice Cream. This time of year, Aldi sells a Candy Cane Cream Cookie - it's an oreo like chocolate wafer filled with mint cream that has piece of candy cane in it. Oh. Yum. So, the crust is made out of them. They also sell Peppermint Extract and food coloring this time of year!

You WILL need an ice cream maker for this recipe. I own a Cuisinart Electric Ice Cream Machine and recommend it highly. This is so worth the effort of making your own ice cream!

Pink Peppermint Ice Cream Pie

1 Pint Container Friendly Farms Heavy Cream
2 Cups Friendly Farms Half and Half
3/4 Tsp. Stonehill Classics Peppermint Extract
1 Cup Sugar
7 to 8 drops Stonehill Classics Red Food Coloring
Bentons Candy Cane Creme Cookies
1/4 Cup melted Country Farms unsalted butter
4 Candy Canes (I think they're by Excitemint - you can use their starlight mints also), crushed.

Mix heavy cream, half and half, peppermint extract, sugar and food coloring together. Chill in refrigerator for one hour. Pour into ice cream maker and process according to directions.

Process all but 4 cookies into crumbs. Add melted butter to the crumbs and mix together. Press mixture into a 9" spring form pan, come up the sides a little.

When ice cream is soft serve consistency, add the crushed candy canes and allow to mix in. Stop machine and pour soft serve ice cream into crust. Cover and freeze about 4 hours or until firm. Defrost about 10 mins and cut with a warm knife.


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