Ingredients Jump to Instructions ↓

  1. 1 quart chocolate-chocolate chip ice cream, softened

  2. 1 chocolate cookie crust (9 inches)

  3. 3 packages (1.84 ounces each ) chocolate-covered peppermint candies

  4. 1 cup heavy whipping cream, divided

Instructions Jump to Ingredients ↑

  1. Spoon ice cream into crust. Freeze until firm, about 2 hours. Meanwhile, in a small saucepan, heat candies with 3-4 tablespoons of cream; stir until smooth. Cool. Whip the remaining cream; spoon over ice cream. Drizzle with some of the chocolate-peppermint sauce; serve pie with the remaining sauce. Yield: 6-8 servings.


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