Black Bottom Pepper Mint Ice Cream Pie

Oxmoor House
For the holidays, substitute candy canes for the peppermint candies.
8 servings


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1 (7 3/4-ounce) package reduced-fat chocolate sandwich cookies (such as Snack Well's), crushed
1 tablespoon fat-free milk
4 cups chocolate or vanilla low-fat ice cream, slightly softened
1/4 cup coarsely crushed hard peppermint candies (such as Starlight Mints; about 10 candies)
1 tablespoon semisweet chocolate mini-morsels


Place crushed cookies in a bowl; sprinkle with milk, and stir well. Press crumb mixture into bottom and up sides of a 9- inch pie plate. Freeze at least 30 minutes.

Place ice cream in a large bowl; stir with a wooden spoon until smooth (do not allow ice cream to melt). Stir peppermint and mini-morsels into softened ice cream. Spoon ice cream into pie shell, spreading evenly. Cover and freeze at least 4 hours or until firm.

NOTE: For best results on the pie-crust, the cookies should be crushed into large crumbs. During testing, we placed the cookies in a large zip-top plastic bag and crushed them with a rolling pin. You can also use a food processor to crush cookies.

Created date

March 2010

Nutritional Information

Calories 262
Fat 6.4 g
Satfat 2.7 g
Protein 5.1 g
Carbohydrate 47.6 g
Cholesterol 5 mg
Iron 0.8 mg
Sodium 285 mg
Caloriesfromfat 22 %
Fiber 0.5 g
Calcium 173 mg