PEPPERMINT ICE CREAM
With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
EASY PEPPERMINT ICE CREAM PIE
Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! "Cook" time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)
Provided by Mommy Diva
Categories Frozen Desserts
Time 2h15m
Yield 2 pies
Number Of Ingredients 3
Steps:
- Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
- Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
- Scoop half of mixture into each of 2 pie crusts.
- Smooth evenly in crust.
- Cover with lid, if available, or wrap.
- Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
- Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
- Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
- Enjoy! ;).
APPLE PIE AND PEPPERMINT ICE CREAM SHAKES
Steps:
- Place the butter and apples over medium heat in a heavy-bottomed skillet. Cook until the apples are tender, about 5 minutes. Deglaze with the apple cider and immediately add the brown sugar and cinnamon. Cook until the apples are soft, an additional 3 to 4 minutes. Set aside to cool to room temperature.
- Add the ice cream, milk, half of the crushed peppermint candy and 4 shortbread cookies to a blender, along with the cooled apples. Blend until smooth. Pour the contents into 6 tall milkshake glasses and top each with more peppermint candy and a shortbread cookie.
THIN MINT ICE CREAM PIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 6 ice cream pies
Number Of Ingredients 0
Steps:
- Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1/2 teaspoon vanilla until stiff peaks form. Fold in 6 finely chopped Thin Mints. Refrigerate until ready to serve. Place 1 small scoop mint chip ice cream into each of 6 mini graham cracker pie crusts. Spread until smooth, then freeze until firm. Top with the whipped cream, crushed Thin Mints and a Thin Mint half.
FLUFFY PEPPERMINT PIE
Enjoy this frozen pie made with peppermint candies - perfect for any holiday.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h55m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cookie crumbs, sugar and butter. Press evenly in bottom and up side of ungreased pie plate, 9x1 1/2 inches.
- Place marshmallows and milk in large microwavable bowl. Microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
- Beat whipping cream, food color and peppermint extract in chilled medium bowl with electric mixer on high speed until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Fold in crushed candies. Mound mixture into crust. Cover and freeze about 5 hours or until frozen. Cover and freeze any remaining pie.
Nutrition Facts : Calories 655, Carbohydrate 81 g, Cholesterol 105 mg, Fiber 1 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 280 mg
PEPPERMINT FREEZER PIE
Refreshing peppermint ice cream plus fudgy chocolate plus fluffy meringue equals the perfect pie for the holidays! Kelli Bucy of Red Oak, Iowa shares this lovely dessert that's become a Christmas tradition. You can make and freeze the pie well in advance.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely. , Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight., In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. , Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months.
Nutrition Facts : Calories 444 calories, Fat 22g fat (12g saturated fat), Cholesterol 48mg cholesterol, Sodium 236mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
MARY'S 'FAMOUS' PEPPERMINT ICE CREAM DESSERT
This is made by our friend Mary for New Years annually, and I started making it when we would not be at Mary's house because it's DH's favorite. I made some of my own changes, but still think of it as Mary's recipe (I note where Mary's directions differ from mine in the ingredients list.). I also have never timed myself making this, but will the next time I make it and then update the time estimate. Peppermint ice cream is easier to find (IMO) in December.
Provided by El Bee
Categories Frozen Desserts
Time 12h45m
Yield 1 9X13 pan, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Crush vanilla wafers.
- Melt butter.
- Mix wafers, butter, and powdered sugar together. Spread 2/3 of mixture in bottom of 9X13 (or slightly larger) pan.
- Melt sweet and milk chocolate in a double boiler.
- Beat egg yolks, add to melted chocolate and remove from heat.
- Beat egg whites until stiff, add to chocolate mixture.
- Pour 2/3 of chocolate sauce over wafer mixture.
- Sprinkle with chopped nuts.
- Carefully spread softened ice cream (Mary's recipe says to cut in sticks and lay on top of nuts, but that kind of box is hard to find anymore). I use a wide spoon and put fairly thin chunks across the surface, then smooth it out a little to make sure all the chocolate is covered.
- Pour rest of chocolate sauce over the ice cream.
- Sprinkle with remaining wafer mixture.
- Freeze at least overnight or for a few days. Remove from freezer shortly before serving to make it easier to cut.
Nutrition Facts : Calories 400.6, Fat 28.7, SaturatedFat 12.4, Cholesterol 102.1, Sodium 266.3, Carbohydrate 32.6, Fiber 2.2, Sugar 10.6, Protein 6
BROWNIE-PEPPERMINT ICE CREAM PIE
A rich, chocolaty brownie crust is a perfect partner to refreshing peppermint ice cream. Holiday guests have come to expect this make-ahead dessert.-Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack. , Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.
Nutrition Facts :
PEPPERMINT ICE CREAM (WITH PEPPERMINT PIECES)
I found this recipe online somewhere and I wanted to post it here for safe keeping (and sharing). I love peppermint ice cream, so this looks great.
Provided by moonpoodle
Categories Frozen Desserts
Time 1h20m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, warm the milk, sugar, and salt. Make sure the sugar and salt completely dissolve.
- In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. (Make sure you do this slowly, or the eggs will be cooked from the heat of the milk mixture).
- Scrape the egg-and-milk mixture back into the saucepan over medium heat. Stir the mixture constantly scraping the bottom as you stir, until the mixture thickens and coats the spatula. This should take 5-7 minutes.
- Pour the heavy cream into a bowl. Then, slowly pour the custard into the chilled heavy cream. Cool for about half an hour in the refrigerator.
- When the mixture is chilled, add peppermint extract. You may need more depending on your tastes and the strength of the extract you use.
- Freeze in your ice cream maker according to the manufacturer's instructions.
- Near the end of the freezing process, add in the crushed peppermint candy.
- Store in an airtight container in your freezer.
EDY'S PEPPERMINT PIE
There's a slice of holiday fun for everyone. Scoop up the wintertime goodness and fill your plate with merry.
Provided by Edy's
Categories Trusted Brands: Recipes and Tips Edy's
Yield 8
Number Of Ingredients 6
Steps:
- In food processor, crush cookies into fine crumbs. In mixing bowl, stir together cookie crumbs and butter. With your fingers, press crumb mixture evenly onto bottom and sides of 9-inch pie plate. Place in freezer about 15 minutes or until firm.*
- Meanwhile, place ice cream in refrigerator for about 15 minutes to soften. Scoop ice cream into crust and spread evenly with spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Place pie in freezer for several hours or until ice cream is firm.
- To serve, cut pie into 8 wedges. Place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.
PEPPERMINT STICK PIE
This quick pie will be a perfect for any get-together during the holiday season. The peppermint makes this pie so refreshing.-Mildred Peachey, Wooster, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Combine cereal and chocolate. Press onto the bottom and up the sides of an ungreased 10-in. pie place. Freeze for 10 minutes. Spoon ice cream into the crust. Freeze until serving. Garnish with chocolate syrup and peppermint candies.
Nutrition Facts :
PEPPERMINT ICE CREAM PIE WITH CHRISTMAS COOKIE CRUST
This recipe is great before and after Christmas as it uses up extra cookies and candy canes you have laying around or want to whip up for a holiday dish.
Provided by Ceezie
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cookie crumbs and butter in a bowl. Set aside 2 tablespoons. Press the remainder into an 8 inch pie pan and freeze 15 minute
- In another bowl mix the ice cream, peppermint extract and crushed candy canes until well blended. Transfer to pie pan spreading evenly.
- Sprinkle with extra cookie crumb mixture and freeze until firm. Serve with warm chocolate sauce and whipped cream, if desired.
Nutrition Facts : Calories 221.8, Fat 16.6, SaturatedFat 10.4, Cholesterol 54.6, Sodium 119, Carbohydrate 17, Fiber 0.5, Sugar 15.3, Protein 2.6
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- Place the chocolate sandwich cookies in the bowl of a food processor and pulse until the cookies become fine crumbs. Mix in the melted butter until all the crumbs are moistened.
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