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Peppermint Ice Cream Pie Recipe
|Vanilla ice cream, softened||3 Pint, slightly softened|
|Peppermint candies||1⁄4 Pound, crushed|
|Chocolate wafer crumbs||2 Cup (32 tbs)|
|Soft butter||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Unsweetened chocolate square||3|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||4 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 6730 Calories from Fat 4081
% Daily Value*
Total Fat 462 g710.4%
Saturated Fat 262.1 g1310.7%
Trans Fat 0 g
Cholesterol 1278.7 mg
Sodium 2385.4 mg99.4%
Total Carbohydrates 608 g202.5%
Dietary Fiber 33.7 g134.8%
Sugars 469.9 g
Protein 84 g168%
Vitamin A 263.4% Vitamin C 16.8%
Calcium 216.5% Iron 119.4%
*Based on a 2000 Calorie diet
Turn ice cream into a large bowl.
With a spoon, swirl crushed candy into ice cream; just enough to give a marbled effect, don't over mix.
Return ice cream to container.
Combine wafer crumbs with butter: mix with fork until thoroughly combined.
Press crumb mixture evenly on bottom and side of a 9 inch pie plate.
Refrigerate until well chilled about 1 hour.
Fudge Sauce: In a small saucepan, combine chocolate with water.
Cook over low heat, stirring occasionally, until chocolate is melted.
Add sugar and salt; cook stirring, until sugar is dissolved and mixture thickens, about 5 minutes.
Remove from heat; stir in butter and vanilla.
Fill pie shell with scoops of ice cream.
Pour 1/2 cup Fudge Sauce over top.
Store in freezer until serving.
Just before serving, garnish with mounds of whipped cream, sprinkle with nuts.
Pass rest of Fudge Sauce, if there is any left from the kitchen cooks.
A favourite of all but especially children.