I grew up obsessed with TCBY as a child – it’s far and beyond preferable to ice cream for me, and my mother claims I could always be reassured by some of their golden vanilla yogurt. As a result, whenever I had a birthday, I always asked for a frozen yogurt pie for my birthday. Now that I’m an adult, I decided to try my own ice cream pie for the Christmas season! It’s a really simple recipe, and can be adapted for the seasonal ice cream/cookie crust of your choice.
Welcome to the Christmas season, y’all! A lot of great recipes ahead. Myself and Beardy Fiance often have a disagreement over this – according to me, it begins the day after Thanksgiving, but according to Beardy Fiance, it’s not until the first day of December. So maybe this is too soon, but you know what? There’s never a bad time for ice cream.
Peppermint Ice Cream Pie (adapted from Dreyers)
1 cup chocolate graham cracker crumbs
2 tablespoons unsalted butter
1 quart of peppermint ice cream (I used Friendly’s peppermint stick)
Hot fudge sauce
Whipped cream to garnish
If you’re starting with full graham crackers (or in my case, Teddy Grahams!), dissolve crumbs in the food processor, until you have a cup.
Melt the butter and mix the graham cracker crumbs and butter together. Slowly line a shallow pie dish with the graham cracker crumb crust.
Press ice cream onto the now room temperature crust. Pack it tightly (not leaving any room for air, tightly compress the ice cream). On top of the ice cream layer, draw your own layer of hot fudge (I tried to make a design on mine, but it didn’t quite work out.)
Keep frozen until time to serve.