CANDY CANE PIE
When my college roommate first made this pie, I couldn't get enough! Using a store-bought crust helps save time when you're in the midst of the holidays. -Charlotte Stewart, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. , Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. , Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
Nutrition Facts :
CANDY CANE ICE CREAM BOMBE
I forgot I had this recipe and I thought I'd post it before Christmas. It is easy and good for any time of year. Can be made up to 1 month ahead of time! The chocolate sauce is optional and I usually don't add it but if you really like chocolate it does add to the already lovely presentation.
Provided by Munchkin Mama
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 2-qt. mold with nonstick coating.
- Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
- Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
- Meanwhile, stir together the remaining vanilla ice cream and the crushed candy canes in a chilled mixing bowl; When the previous layer has had time to freeze, spread evenly over the vanilla ice cream layer.
- Cover and freeze several hours or up to 1 month.
- For the chocolate sauce: combine chocolate pieces, light cream of half & half, and sugar in a small saucepan. Cook and stir over low heat until melted and smooth. Increase the heat to medium and continue to cook until just boiling.
- Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
- To serve: wrap a hot towel around the mold for several seconds. Place a serving plate upside down over the mold. Carefully invert and remove mold. Serve at once with warm or cooled chocolate sauce.
Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9.8, Cholesterol 45.8, Sodium 74.3, Carbohydrate 32.6, Fiber 1.4, Sugar 28.9, Protein 3.9
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!! Since we have a number of December birthdays including hers, she insists I make this every year! "Cook" time is freezer time (although just suggested, I made mine and froze...
Provided by Michelle Waco
Categories Ice Cream & Ices
Time 2h15m
Number Of Ingredients 4
Steps:
- 1. Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
- 2. Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
- 3. Scoop half of mixture into each of 2 pie crusts.
- 4. Smooth evenly in crust.
- 5. Cover with lid, if available, or wrap.
- 6. Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
- 7. Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
- 8. Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark, chocolate sauce, or crushed Candy Cane Roca - my favorite.
- 9. Enjoy! :)
CANDY CANE ICE CREAM
My friend and I made this after Christmas because we had extra candy canes left on the tree. We got creative and made our own ice cream with my ice cream maker.
Provided by Skippy BW
Categories Frozen Desserts
Time 20m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Crack both eggs into a bowl and whisk until light and fluffy.
- Slowly add sugar and whisk till blended.
- Add whipping cream and milk and whisk together.
- Add the vanilla extract and mix.
- Crush candy canes and add to mixture (they should make the ice cream light pink when you add them).
- Put mixture into ice cream maker and wait till done.
- If you want you can save extra candy canes and add them when the ice cream is ready so you have candy cane chunks or you can not add the candy canes in the mixture and just put it in before it's put in the freezer.
Nutrition Facts : Calories 2550.1, Fat 195, SaturatedFat 118.3, Cholesterol 1109.3, Sodium 441.2, Carbohydrate 176.4, Sugar 152.2, Protein 30.4
CANDY CANE ICE CREAM PIE WITH OREO COOKIE CRUST
Basic recipe from Woman's World 12/18/08, but I have added instructions for an Oreo pie crust. Preparation time includes chilling time. To allow advance preparation of the whipped cream topping, I use Recipe #485591 #485591. Made 12/18/13: whipped cream was unnecessary; vanilla layer did not impress, why not use chocolate mint as a contrast? Used 12 Star Light peppermint candies in clock face layout and crushed 6 candies to sprinkle over top. I recommend using a rich ice cream so that it will soften easily. Edy's Grand Peppermint was super in this.
Provided by KateL
Categories Pie
Time 5h8m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- MAKE OREO PIE CRUST:.
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Mix Oreo crumbs and melted butter together.
- Press into 9" deep-dish pie pan bottom and sides.
- Bake for 8 minutes. Cool completely.
- PREPARE ICE CREAM FILLING:.
- Spread softened vanilla ice cream over bottom of pie crust.
- Sprinkle with crushed cookies.
- Freeze until set, about 1 hour.
- Spread softened peppermint ice cream over cookie layer, mounding slightly in center.
- Freeze at least 4 hours or overnight.
- PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:.
- On medium-high speed, beat cream with sugar until stiff peaks form.
- If desired, fit large star tip into large pastry bag. Using small, clean brush, starting at tip of bag, paint 5 long lines of food coloring inside bag, ending 1 inch from top edge. Fill bag with whipped cream. Pipe rosettes.
- If not using pastry bag, spread plain whipped cream over pie.
- If desired, garnish with peppermint candies.
Nutrition Facts : Calories 329.1, Fat 22.9, SaturatedFat 12.6, Cholesterol 60.6, Sodium 207.3, Carbohydrate 29.5, Fiber 1, Sugar 19.6, Protein 3
CANDY CANE ICE CREAM PIE
Steps:
- Spread hot fudge sauce onto bottom of pie crust. Spread chocolate ice cream on top of hot fudge sauce. Place in freezer for 20 minutes. Remove from freezer and top with 1/2 cup of crushed candy canes, then top with a layer of vanilla ice cream. Freeze for at least 4 hours, up to 2 days ahead of time. When ready to serve, garnish top with remaining half cup of crushed candy canes.
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