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
15 min
TOTAL TIME
2 hr 40 min
SERVINGS
8 slices
Crust:
1 Package Krusteaz Butter Vanilla Sugar Cookie Mix
1 Egg
1/2 Cup Unsalted butter, softened
Filling:
1 Gallon Peppermint ice cream softened slightly
1/2 Cup Crushed candy canes
Hot fudge and whipped cream for topping, if desired
STEP 1

Heat oven to 350F. Lightly grease a 9-inch pie pan with non-stick cooking spray. Set aside.

STEP 2

In a large bowl, combine cookie mix, egg, and butter. Stir thoroughly until mixture form into dough.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

Freeze for at least 2 hours, or until firm.

STEP 7

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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