Description

This peppermint ice cream pie is a merry, no-bake holiday dessert with a crunchy chocolate cookie crust, fluffy Cool Whip peppermint filling, and crushed candy canes on top. Make-ahead friendly, freezer-perfect, and stunning on any Christmas table.

Ingredients

Scale

For One 9-inch Pie (about 8 servings):

24 chocolate sandwich cookies, crushed (or 2 cups chocolate crumbs)
1/4 cup butter, melted
1 container (8 oz) Cool Whip, thawed
1 pint peppermint ice cream, softened
1/2 teaspoon peppermint extract
1/2 cup crushed candy canes (plus extra for garnish)
Optional toppings: white chocolate drizzle, hot fudge, or whipped cream

Variation – White Chocolate Peppermint Mousse Pie:

Add 4 oz melted white chocolate and fold into the filling before freezing

Instructions

Make the crust: Crush cookies into fine crumbs and mix with melted butter. Press firmly into a 9-inch pie dish. Freeze 10 minutes to set.
Prepare the filling: In a large bowl, combine softened peppermint ice cream, Cool Whip, and peppermint extract. Fold in 1/2 cup crushed candy canes.
Assemble: Spread the peppermint mixture evenly into the chilled crust; smooth the top.
Freeze: Cover and freeze at least 4 hours, or overnight, until firm.
Garnish & serve: Just before serving, top with extra crushed candy canes, drizzle white chocolate or hot fudge, or add whipped cream. Slice and enjoy immediately.

Notes

Why you’ll love it: No-bake, festive flavor, kid- and adult-friendly, customizable, and totally make-ahead.
3-Ingredient shortcut: Ready-made chocolate crust + 1 pint peppermint ice cream + whipped topping. Soften, fold, fill, freeze.
Tips: Soften ice cream just enough to fold (don’t melt). Chill crust before filling. Add candy canes last to avoid dissolving. Use quality peppermint extract. Let pie sit 5–10 minutes before slicing.
Variations: White chocolate mousse (fold in 4 oz melted white chocolate); decorate as a candy cane pie with whole mini canes or peppermint bark; make minis in a muffin tin with liners.
Make-ahead & storage: Assemble up to 1 week ahead; wrap tightly to prevent freezer burn. Best within 7 days; okay up to 2 weeks. Serve from frozen (rest briefly at room temp for easier slicing).
Diet swaps: Dairy-free/vegan—use non-dairy ice cream and whipped topping. Gluten-free—use GF chocolate cookies for the crust.
Common mistakes: Over-melting ice cream (runny filling), under-pressing crust (crumbly), too much extract (overpowering), skipping full freeze time.
Serving ideas: Pair with a hot cocoa bar, peppermint milkshakes (blend extra filling with milk), or a Christmas dessert spread.

Prep Time: 15 minutes
Cook Time: 0 minutes (no-bake)
Category: Dessert, Holiday
Method: No-Bake, Frozen
Cuisine: American

Keywords: Peppermint Ice Cream Pie, Candy Cane Pie, No-Bake Christmas Dessert, Peppermint Dessert, White Chocolate Peppermint Mousse Pie