CHOCOLATE PEPPERMINT THREE LAYER ICE CREAM PIE

INGREDIENTS:

CRUST:

2 (10 oz. packages) grasshopper mint cookies, crushed

½ cup butter

Filling:

1  (1.75 quart)container Mint Chip Ice Cream

1 (1.75 quart) container Chocolate Ice Cream

1 (1.75 quart) container Peppermint Ice Cream (vanilla ice cream with crushed Andes Mint and a ½ teaspoon peppermint extract)

Garnish:

Crushed Andes Mints, Fresh Mint Sprigs , whipping cream, chocolate syrup

DIRECTIONS:

Crush the grasshopper mint cookies (I used a food processor) .  Pour the Grasshopper Cookie crumbs into a 12” springform pan.  Melt butter.  Mix butter into the crumbs and press down with a fork.  Place in the freezer for about 5 minutes.  Meanwhile, let the Mint Chip ice cream soften.  Using a mixer, soften the mint chip ice cream so it is spreadable.  Spread  mint chip ice cream evenly  over the crust.  Place in the freezer for about 10 minutes as you let the chocolate ice cream soften.  Using a blender, soften the chocolate ice cream.  Remove the pie from the freezer  and spread the chocolate layer evenly over the mint chip layer. Return to the freezer for about 10 minutes while the peppermint ice cream softens.  Soften the peppermint ice cream by using the mixer. Remove the pie from the freezer and spread the peppermint ice cream evenly over the chocolate ice cream.  Sprinkle crushed Andes Mints over the top and gently press into the ice cream.  Let freeze overnight. 

To Garnish: 

Put a fresh mint sprig in the middle and spread chocolate syrup over each slice.  Top with whipping cream.

Ingredients

Cookie Crumbs

Making Crust

Crust

Mixing Mint Chip

Spreading Mint Chip

Mint Chip Layer

Mixing Chocolate Ice Cream

Chocolate Layer

Mixing Peppermint Layer

Spreading Peppermint Layer

Peppermint Layer

Andes Mints, Ready to Freeze