Candy Cane Ice Cream Pie
Do you need an easy no bake dessert to make? This refreshing Candy Cane Ice Cream Pie is the perfect holiday dessert when you don't feel like turning on the oven. It makes a great baking project for kids to complete over the holidays. It is made with Presidents Choice brand: Candy Cane Decadent Crackle Fudge Ice Cream. I have been indulging in this ice cream during the Christmas season since I was little. Watch the video to see how to make this decadent dessert!
- 12/28/2020
- 12
- 3 hr
- Print this
Ingredients
- ¼ unsalted butter melted
- 1 ½ cups chocolate baking crumbs (I used oreo crumbs)
- 1.5 L President’s Choice Candy Cane Chocolate Fudge Crackle Ice Cream
- Optional- Chocolate Ganache for the top of the ice cream:
- ½ cup whipping cream
- 5 oz semi-sweet chocolate baking squares
- You could also use ¼ cup semi-sweet chocolate chips to make a design or festive sprinkles for the top.
Directions
- Step 1
- Line a 9 inch springform pan with a piece of parchment paper to cover the bottom circle.
- Step 2
- Melt butter in a small saucepan or use a microwave safe dish and melt butter for 30 seconds on high. Stir butter once you remove from the microwave until it is completely melted.
- Step 3
- Pour the chocolate baking crumbs into the melted butter and mix until all the crumbs are evenly coated.
- Step 4
- Evenly Press the crumb mixture into the bottom of the pan and ensure that it is smooth.
- Step 5
- Place the pan into the freezer for 30 minutes to freeze the crumb layer.
- Step 6
- Remove ice cream from the freezer 5 minutes before the crumb layer is done freezing. Place into a large mixing bowl. Mix the ice cream around to soften slightly to make it easier to spread onto the crumb layer.
- Step 7
- Use a rubber spatula or large spoon to place ice cream on top of the frozen crumb layer and smooth evenly.
- Step 8
- Wrap the top of the pan with plastic wrap and place back into the freezer.
- Step 9
- If you are making a ganache layer- make sure the ice cream has been frozen for 2 hours.
- Step 10
- Make the ganache and either drizzle in a back and forth motion or spread evenly on top of the ice cream.
- Step 11
- Place back into the freezer for another hour before serving. Take out 5 minutes before serving. Run a large sharp knife under hot water before slicing and wipe between slices.
- Step 12
- Store any leftovers back in the freezer wrapped in plastic wrap. Pie will keep in the freezer for 1 month.
- Step 13
- Chocolate ganache
- Step 14
- In a small saucepan add whipping cream and turn heat to medium. Bring to a gentle boil while stirring. Remove from heat
- Step 15
- Add in chocolate squares. Using a wooden spoon, stir until chocolate is completely melted.
- Step 16
- Let cool for 5 minutes before placing ganache on top of ice cream.
