Candy Cane Cookie Ice Cream Pie

This post is in partnership with MI-DEL®. All concepts and content are my own.

Is it ever too cold for ice cream? And all the people said…NEVER! Especially when that ice cream is chocolate and vanilla layered with hot fudge, cookies, and candy canes, in the form of a PIE. It takes a little planning ahead, so make sure to read the recipe before you start, but it only takes 15 minutes of active work. The rest of the time involved is just waiting for the layers to freeze. Here’s a good plan: Layer the ice cream, watch an episode of your current favorite show, top it off with the whipped cream and binge for another two hours while the pie freezes. After that, it should be all frozen and ready to devour and you’ll be ready to binge the rest of that bake-off season you’ve been wanting to watch (except this time it’s better because pie). Another perk: This can be made up to 4 days in advance because it’s frozen! Just make it up, pop it in the freezer, and get back to relaxing and enjoying the holidays until you’re ready to pull it out.

 MI-DEL® makes it super easy and convenient to make this amazing gluten and dairy free holiday dessert with their incomparable pre-made gluten free chocolate snap crust as well as their chocolate sandwich cookies. We have been gluten free for over 15 years, so we have been buying these chocolate sandwich cookies way longer than I have been a food blogger. These are the best we have tried and no one can even tell they’re gluten free!

My personal favorite part of this pie, besides the thick, chocolatey crust, is the fudgy cookie center. The crushed  MI-DEL® chocolate sandwich cookies mixed with my microwave hot fudge make the perfect crunchy but gooey chocolate center in this candy cane cookie pie and will leave everyone asking for another slice!

Check out the MI-DEL® store on Amazon or your local grocery store to buy all of your ingredients to make this pie before the holiday season runs out!

Candy Cane Cookie Ice Cream Pie

Ingredients:

  • 1 MI-DEL® gluten free Chocolate Snap Pie Crust
  • 1 Package MI-DEL® gluten free Chocolate Sandwich Cookies, (16 cookies) crushed
  • 1 Pint of dairy free chocolate ice cream (you will use half of this)
  • 1 Pint of dairy free vanilla ice cream
  • 1/2 bar of  Chatfield’s® semi-sweet chocolate, chopped
  • 10 regular/full sized candy canes, crushed
  • 1 recipe for hot fudge sauce or 3/4 cup store-bought dairy and gluten free hot fudge sauce
  • 2 Cups dairy free whipped topping (I prefer the frozen kind in a tub because it’s more stable, but homemade works as well), thawed

Directions:

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, mix the remainder of the crushed cookies with the hot fudge sauce and set aside.
  6. After the ice cream has softened, spread half of the pint of chocolate ice cream into the chocolate crust.
  7. 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.*
  8. Layer the entire pint of vanilla ice cream over the cookie/hot fudge layer and top with another 1/3 of the candy canes.
  9. Place the entire pie in the freezer for 20-30 minutes to firm up again.
  10. 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.
  11. Place back in the freezer for 4 hours or overnight.

*Note: If your chocolate ice cream got extra melty, don’t worry. Pop this layer in the freezer for 20 minutes to firm up before topping with the next layer.

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