My husband claims that this is what Christmas Snow should taste like! I believe he’s right.
Sometimes cold things can be special when it is cold out. Bill (my better half) and I have this funny habit of running out for ice cream whenever it starts to snow. Once we drove thirty miles in a blinding snowstorm to sample some delicious Mexican chocolate ice cream in a little ice cream shop in Clayton, Missouri. It was special. And surpirse! We didn’t get the car stuck on the way back. But it was adventure. And for us, food really is like that.
So today we are suffering the bit of ice and snow of Winter Storm Cleon, albeit perhaps not as badly as some. So we put on our pirate faces, readied ourselves for a bit of adventure, looked at each other and said “Arggh! It may be Cleon, true! But at least it’s not Calypso!” and sallied forth into the cold in search of ice cream.
This brings us to Graeter’s, which is a local Ohio ice creamerie which has wonderful “schtuff”. And their pink peppermint ice cream is TDF. I promise you I know this (I have checked and rechecked that fact numerous times on numerous ice cream cones, but I digress.) They only put out peppermint stick in the winter months and it is certainly worth waiting for and even more certainly worth finding other things to do with it besides piling it onto a waffle cone. Of course, this stuff is beautifully Christmasey pink, and you may not be able to get that where you are, but rest assured, you can find some other deliciousness in the form of peppermint chip, and if need be, whizz a drop or two of red food coloring into the mix. And if you can’t bother with that, dear reader, I have saved the day by locating a link for you.
Pink Peppermint Chip Ice Cream Pie
- 1 1/2 cups chocolate graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons melted butter
- 1 quart peppermint ice cream (I used Graeter’s Peppermint Stick flavor)
- 1 4.25-ounce bar Hershey’s Special Dark Chocolate, chopped fine
- 1 3.4-ounce box Jello instant white chocolate pudding mix
- 1/4 cup warmed (spreadable) hot fudge topping
- 2 tablespoons crushed candy canes or peppermint chips
- Mix together the ingredients for the crust and press it into a deep dish pie plate.
- Bake crust for 10-12 minutes at 375F.
- Allow to cool for 15 minutes.
- Stir together softened ice cream with pudding mix and chopped chocolate.
- Spread into crust.
- Top with waxed paper then cling wrap and freeze for 8 hours or overnight.
- Unwrap and drizzle with hot fudge and sprinkle with crushed candy canes before slicing and serving (may need to let it sit a few minutes to soften up before slicing).
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