Oh boy, it has been cold here in southern California. And I’m always up for colder weather. Rain, storms, wind, cold, cold, cold–bring it on. We don’t get much of any of that and I get hermit-like and don’t want to go anywhere. Just want to cook and bake. Watch favorite movies and craft with Munchie. Bundle up and take Duke on walks. Then head back inside to a fire and enjoy something steaming hot from the slow cooker that’s been simmering for hours.
So why am I sharing this ice cream pie with you while it’s freezing out (okay, not totally freezing here, but what we folks down here consider pretty darn cold!)? Because my husband requested it and the Dreyer’s Slow Churned Peppermint Wonderland is seasonal. Panic! The clock is ticking! Let me tell ya–that ice cream is good. Ignore the “1/2 the fat” statement on the container. Don’t let it convince you it’s not pure deliciousness. It’s creamy and perfect in this recipe. Pure bonus that it’s 1/2 the fat. Plus, it sure is puuurty.
We’re big ice cream fans and I love an ice cream pie to switch things up now and then. You might think it’s strictly a summer treat, but no, no, no. Do try it this winter if you get the chance. It’s great for kids to make (another bonus!) and it feeds a crowd. Perfect for slumber parties or holiday gatherings with ice cream lovers in attendance. It has a cookie crumb base that’s layered with the ice cream, hot fudge topping, and whipped cream. That’s it–a simple and refreshing dessert that takes no time to put together. I suggest you make it in advance (a few days even! yet another bonus!) so last minute cravings and guests are satisfied!
This recipe is from Gooseberry Patch’s Christmas Blessings with Family & Friends book and shared by Lori Vincent of Alpine, UT. Thanks, Lori!
Cooking with Gooseberry Patch: Friendship Peppermint Mud Pie
- 14-oz. pkg. chocolate sandwich cookies, crushed and divided
- 6 Tbsp. butter, melted
- ½ gal. peppermint ice cream (I used Dreyer's Slow Churned Peppermint Wonderland)
- 16-oz. jar hot fudge ice cream topping
- 8-oz. container frozen whipped topping, thawed
- Set aside ¼ cup cookie crumbs. Combine remaining cookie crumbs and melted butter in a large bowl. Toss to coat. Transfer to a greased 13x9 inch baking pan; press firmly to cover bottom of pan. Slice ice cream into 1/12-inch slices and layer over crumb crust. Freeze until solid. At serving time, spoon fudge topping over ice cream and spread whipped topping to edges Garnish with reserved cookie crumbs. Makes 12 servings.
2) Instead of slicing the ice cream, I simply let the ice cream sit out for about 15-20 minutes to soften and spread it over the cookie crumbs. Then I froze that layer for a few hours. I then spread the fudge and thawed whipped cream over the ice cream, topped with ¼ cup crumbs, and froze for several hours before serving. Mm!