Peppermint Ice Cream Pie made with a chocolate cookie crust and topped with chocolate ganache. It’s an easy, no-bake Christmas dessert!

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Peppermint Ice Cream Pie

YOU GUYS… GET EXCITED.

MINTER is here!!

And by “Minter” I mean PEPPERMINT SEASON. AKA the best holiday flavor of all!

I make this gluten free Peppermint Ice Cream Pie with Chocolate Ganache every year for Christmas Eve. It’s my family’s favorite Christmas Ice Cream Cake and food tradition and this year was no exception.

Also, it’s our only Christmas Ice Cream Cake 😉

I usually use Friendly’s Peppermint Stick Ice Cream to make this easy dessert. But this year, our Peppermint Stick got an upgrade.

We have a favorite local ice cream shop, The Ice Box, who makes amazing small batch ice cream with seasonal flavors and a rotating menu every week. I knew I wanted to use their Peppermint Stick Ice Cream in this no-bake pie.

This isn’t a sponsored post, by the way. It’s an unofficial (aka not sponsored) What The Fork x The Ice Box collaboration 🍦

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

We just really love The Ice Box and we love supporting local businesses, especially ones that a.) love food/dessert as much as I do and b.) have dairy free and gluten free options to meet our needs.

And local friends, if you’re dairy free too, they made a dairy free / vegan peppermint stick ice cream (among many other rotating flavors)! You guys, if you don’t have a local ice cream shop to make you vegan seasonal flavors, you need to move to CT 👍🏼

Easy no bake desserts are such a lifesaver when you’ve got a ton of holiday baking to do and appetizers and holiday meals to make. It frees up your stove, oven, crock pot, everything. They also almost always have to be made ahead of time so it’s one less thing to do and worry about the day of your parties and gatherings.

Plus, who does’t love a good ice cream dessert?!

What You Need To Know About This No Bake Dessert Recipe:

This recipe is a keeper. And it’s totally customizable. So you can use the crust and the ganache and switch out your ice cream flavor for whatever you’re feeling ATM (at the moment).

Trust me, you’re going to want to expand your ice cream pie flavors here, the sky’s the limit. Which also means you have full permission to make this ice cream pie as often as you need to test out new ice cream flavors. You’re welcome.

Key Ingredients for Peppermint Ice Cream Pie

Chocolate Sandwich Cookies – we use gluten free chocolate sandwich cookies. There are many brands readily available now so use your favorite one. I do not remove the cookie filling before turning the cookies into cookie crumbs.
Peppermint Stick Ice Cream – Use the best quality ice cream you can because it’s the main ingredient and is the star of this peppermint ice cream dessert.
Chocolate – this is the main ingredient in the ganache. Again for the best flavor, go with quality chocolate.

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Equipment Needed to Make Ice Cream Pie

9-inch Springform Pan – The easiest way to remove an ice cream pie from a pan is by making it in a springform pan.
Ice Cream Scoop – this one is my favorite.
Off-Set Spatula – a small off-set spatula makes it easier to smooth out the ice cream nice and flat and even.
Food Processor – a food processor makes an easy job of crushing all those cookie crumbs nice and fine.

How to Make Ice Cream Pie

Step 1. Place the chocolate sandwich cookies in the bowl of a food processor and pulse until the cookies become fine crumbs. Mix in the melted butter until all the crumbs are moistened.

Step 2. Press the crumbs into the bottom and up 1 inch of the sides of a 9-inch spring form pan making sure it evenly coats the bottom of the pan. Freeze the crust for 5-10 minutes while the ice cream sits out at room temperature to soften.

Step 3. When the ice cream has softened, scoop it onto the crust and use a wooden spoon or off-set spatula to spread it evenly over the bottom. Freeze for 30 minutes.

Step 4. When the ice cream has re-frozen, prepare the ganache by adding the chocolate chips and heavy cream to a microwave safe bowl. Melt at 50% power for 60 seconds. Stir the chocolate really well then heat again at 50% power for 30 seconds. Continue to heat at 50% power for 15 seconds (stirring after each time) until the chocolate is melted.

Step 5. Pour the ganache evenly over the frozen ice cream base and spread evenly over the top. Freeze at least 10 minutes or until ready to serve.

Tips for Making Ice Cream Pie

Soften the ice cream before adding it to the crust. It’ll be easier spread and get a nice even layer of ice cream.
Don’t shorten the freeze time. You want this cake to freeze up firm again before cutting. You don’t want it to be a soupy, melted ice cream mess.
Let the ice cream pie sit at room temperature for about 1o minutes before slicing. It’ll still be firm but not rock solid.
Don’t be intimidated by all the ice cream softening and freezing steps. It really is easier than it may sound!
Use the Springform pan. If you don’t have one, a pie dish or tart pan can be used instead. I recommend a pie dish over a cake pan. You could also use a square pan. Just line the pan with parchment paper or aluminum foil so you can remove the whole thing at once and cut it into squares to serve.

Other Ice Cream Desserts To Try

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Gluten Free Peppermint Ice Cream Pie on a serving platter

Peppermint Ice Cream Pie with Chocolate Ganache

4.78 from 68 ratings

Peppermint Ice Cream Pie made with a chocolate cookie crust and topped with chocolate ganache. It's an easy, no-bake Christmas dessert!

Prep Time: 20

Additional Time: 1

Total Time: 1 20

Servings: 14

By: Sharon Lachendro

Print Rate Pin

Ingredients

1 10.5 oz package gluten free chocolate sandwich cookies about 21 cookies or 2 - 2 1/4 cups crumbs
1/4 cup butter melted
1.5 quarts Peppermint Stick Ice Cream see notes
1 cup heavy cream
8 oz. semi sweet chocolate chips or chopped chocolate bars

Instructions

Place the chocolate sandwich cookies in the bowl of a food processor and pulse until the cookies become fine crumbs. Mix in the melted butter until all the crumbs are moistened.
Press the crumbs into the bottom and up 1 inch of the sides of a 9-inch spring form pan making sure it evenly coats the bottom of the pan.
Freeze the crust for 5-10 minutes while the ice cream sits out at room temperature to soften.
When the ice cream has softened, scoop it onto the crust and use a wooden spoon or off-set spatula to spread it evenly over the bottom. Freeze for 30 minutes.
When the ice cream has re-frozen, prepare the ganache by adding the chocolate chips and heavy cream to a microwave safe bowl. Melt at 50% power for 60 seconds. Stir the chocolate really well then heat again at 50% power for 30 seconds. Continue to heat at 50% power for 15 seconds (stirring after each time) until the chocolate is melted.
Pour the ganache evenly over the frozen ice cream base and spread evenly over the top. Freeze at least 10 minutes or until ready to serve.
Before serving, let the peppermint stick ice cream pie sit at room temperature for about 10 minutes (or until soft enough to cut) before serving.
Keep leftovers frozen.

Notes

Most "half gallon" ice cream containers are now only 1.5 quarts. You can also use 3 pints of ice cream.
This ice cream pie will stay fresh up to 3 months. Be sure to keep leftovers tightly wrapped to prevent freezer burn. The best way to do this is to slice and wrap individual pieces in plastic wrap or foil and store in a freezer bag.