Candy Cane Cookie Ice Cream Pie
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Candy Cane Cookie Ice Cream Pie
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Ingredients
- 1 MI-DEL® Gluten Free Chocolate Snap Pie Crust
- 1 MI-DEL® Gluten Free Chocolate Sandwich Cookies
- 1/2pint dairy free chocolate ice cream
- 1pint dairy free vanilla ice cream
- 1/2bar Chatfield’s® Organic Semi-Sweet Chocolate Baking Bar, chopped
- 10regular/full sized candy canes, crushed
- 2cups dairy-free whipped topping
Instructions
- Soften 1 pint of chocolate ice cream and 1 pint of vanilla ice cream by sitting them on the counter for 20 minutes (brands vary in the hardness of their ice cream. It needs to be soft enough to spread around in the crust but not completely melted).
- In the meantime, make your hot fudge sauce. If you are using store-bought, skip to the next step or click HERE for my easy, dairy and gluten free microwave version.
- Unwrap 10 candy canes and place them in a zip top bag. Zip up the bag, and using a rolling pin, mallet, or bottom of a can, crush the candy canes into small pieces.
- In another zip top bag, place 1 package MI-DEL® Chocolate Sandwich Cookies, zip the bag up, and crush them as you did the candy canes. Reserve two tablespoons for topping.
- In a small bowl, mix the remainder of the crushed cookies with the hot fudge sauce and set aside.
- After the ice cream has softened, spread half of the pint of chocolate ice cream into the chocolate crust.
- Top the chocolate ice cream with 1/3 of the crushed candy canes and 1/2 of the chopped chocolate bar, then layer on the cookie and fudge mixture.*
- Layer the entire pint of vanilla ice cream over the cookie/hot fudge layer and top with another 1/3 of the candy canes.
- Place the entire pie in the freezer for 20-30 minutes to firm up again.
- Once the pie is firm enough, spread 2 cups whipped topping on top and sprinkle with the remaining 1/3 of the candy cane pieces and the reserved 2 tablespoons of crushed cookies.
- Place back in the freezer for 2 hours or overnight.
Recipe Notes
