Saturday, December 27, 2008

Peppermint Stick Ice Cream Pie


Here's a yummy treat I made for our holiday dessert.

Peppermint Stick Ice Cream Pie
If you can't find the Jo Joe's, use Newman's O's or other oreo-type cookie.

Cookie Crust:
18 Candy Cane Jo-Joe's Sandwich Cookies (from Trader Joe's), crushed
3 tablespoons melted butter or nonhydrogenated margarine, or vegetable oil
1 quart Peppermint Stick Ice Cream, slightly softened
1 candy cane, crushed

Mix the crushed cookies and oil. Press into a 9-inch pie pan. Place in freezer 15 minutes. Carefully spread the ice cream into the crust. Sprinkle with crushed candy cane pieces. Cover and freeze at least 3 hours, or until firm.
Makes 8 servings

Tips:
- The crust is easy to make in the food processor. First crush the cookies. Then add the butter or oil and pulse until it starts to hold together.
- The candy cane can be crushed in the food processor -- or - just leave it in the wrapper and whack with a rolling pin until crushed (I enjoyed that method!)
- This can be made way ahead of time which is great. If the pie is frozen solid, leave out about 15 minutes before serving or in refrigerator 30 to 60 minutes.

Here's my vegan Peppermint Ice Cream recipe which will be in my new cookbook coming out this spring. To make a dairy version, just take any vanilla ice cream recipe and when almost done, mix in 1/2 cup crushed peppermint candies.

Dairy-Free Peppermint Stick Ice Cream

1 (14-ounce) can full-fat coconut milk

1 1/4 cups soymilk or other nondairy milk

1/2 cup natural granulated sugar or agave syrup

1 tablespoon vanilla extract

 Place all of the ingredients in a medium bowl and whisk together until well combined. Cover the bowl and chill the ice cream base in the refrigerator at least 2 hours. Freeze in an ice cream maker according to the manufacturer’s directions. About 5 minutes before the end of freezing time when ice cream is just about to the firmness you desire, add 1/2 cup crushed peppermint candies. Process for 5 more minutes, or until the ice cream reaches the desired consistency.

Makes 1 quart

 

4 comments:

Alisa said...

Oh my goodness, YUM!

Happy New Year Cathe!

Cathe Olson said...

Same to you Alisa!

CakeJunkie said...

I just found your article about vegan ice creams at http://www.vegfamily.com/whole-family/ice-cream.htm

I am just wanting to double check that your peach ice cream recipe has no milk substitute (rice milk) in it...basically just cashews and peaches? Please let me know...thanks!

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