Peppermint Sugar Cookie Ice Cream Pie

This Peppermint Sugar Cookie Ice Cream Pie is an easy dessert that’s full of holiday flavors. A buttery sugar cookie crust envelopes creamy peppermint ice cream and is topped with crushed candy canes. It’s a simple dessert that is sure to impress everyone this holiday season


Prep time: 15 minutes

Total Time: 2 hrs, 40 mins

Yield:  8 slices


Sugar Cookie Crust


Pie filling

  • 1 gallon peppermint ice cream, softened slightly
  • 1/2 cup crushed candy canes
  • Hot fudge and whipped cream for topping, if desired



  • Heat oven to 350F. Lightly grease a 9-inch pie pan with non-stick cooking spray. Set aside.
  • In a large bowl, combine cookie mix, egg, and butter. Stir thoroughly until mixture form into dough.
  • Spread dough onto prepared pan in an even layer, pressing up the sides of pan to form a crust. Bake 22-25 minutes, or until golden.
  • Remove from oven and immediately take the bottom of a glass or spoon and lightly press down on the cookie to form a flatter layer, (it will puff up during baking). Let cool completely.
  • Once cookie crust is cooled, scoop softened peppermint ice cream onto crust and spread with a spatula in an even layer. Top with crushed candy canes.
  • Freeze for at least 2 hours, or until firm.
  • When ready to serve, let soften for 10 minutes at room temperature, so pie is easier to slice. Garnish with hot fudge and whipped cream, if desired.


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