On the first day of our Christmas vacation school break, we had my best friend, Maureen over with her kids. Shortly after arriving, Maureen got a phone call from a friend wanting a certain recipe. I was listening and getting excited about this dessert. I told Maureen I needed to take a dessert for Christmas and this sounded perfect. Before she left, I had her write down the recipe. I told her it reminded me of a similar recipe she has made for me. Maureen said to make this in a pie plate, but I was serving 12 people, so I made it in a 9” x 12” dish. I happened to make my own hot fudge which was so thick, chocolatey and creamy. It paired well with the Peppermint Ice Cream which is a seasonal favorite.

Peppermint Ice Cream Pie
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1 Quart of Peppermint Ice Cream (I used Dreyer’s brand)
1 Pint Hot Fudge Sauce
Crushed Peanuts or Peppermint

Crust Ingredients
2 cups chocolate wafers or 2 cups chocolate graham crackers (I used regular graham crackers and added some unsweetened cocoa or you could use Oreos)
1/4 cup sugar
3/4 stick of butter (6 tablespoons)

Crust Directions
Melt the butter in the microwave.

Place the wafers/graham crackers into a food processor and pulse until fine crumbs form.

Combine the melted butter with the sugar and crumbs. Press ingredients into a buttered baking dish or pie plate. Bake for 10 minutes at 325°F.

Once the crust is cooled; let the ice cream sit out to soften for 5 minutes, then scoop and spread on top of crust. Put in freezer for 1 hour.

Add the fudge and nuts (or crushed peppermint) and freeze for 1 more hour.