I love to entertain and this is especially prevalent during the holiday season. It’s an easy excuse to dress up and break out all the festive décor and treats. We usually host a few gathers for friends and family, and this peppermint ice cream pie is always a big hit. It’s not only extremely festive, but also oh so delicious. It’s super easy to make and the perfect addition to any gathering you might be planning this holiday season.

This year, Hudsonville Ice Cream created a FREE holiday cookbook to help make your holiday season pepperminty and bright! It is filled with dozens of festive and flavorful desserts to try and since it’s the most wonderful time of the year, they are spreading some holiday cheer with a special gift you can unwrap early: a coupon you can use to bring your favorite Hudsonville Ice Cream flavors home for the holidays.

The ebook is FREE TO DOWNLOAD HERE and filled with lots of delicious desserts to make including the recipe I created below:


    • Oreo Cookie/ Chocolate Cookie Pie Crust (found in the baking section of most grocery stores)
    • 1 quart of Hudsonville Peppermint ice cream, softened
    • 1 can of whip cream (or you can make your own from scratch)
    • 1 package of peppermints or candy canes


    1. Remove your Hudsonville Peppermint ice cream from the freezer and let it sit on the counter for 15-20 minutes. Then place the entire quart in a metal bowl and stir until smooth.
    2. Transfer the softened ice cream into the Oreo cookie pie crust and smooth out with a spatula. Cover with tinfoil and place in the freezer for a half hour.
    3. Remove the pie from the freezer and evenly spread the whip cream over the ice cream. Use a spatula to get it nice and smooth. Cover again with tinfoil and place in the freezer overnight.
    4. Crush the peppermints and/or candy canes by placing them in a plastic bag and pounding them with either a rolling pin or meat pounder. The smaller the pieces, the better.
    5. The next day, distribute the crushed peppermints evenly across the pie.
    6. Cover with tinfoil and place back in the freezer until ready to serve.



  1. Make sure to soften the ice cream beforehand by leaving it out for a bit (about 15-20 minutes). I also like to transferred mine to a big metal bowl and stir it around for a bit to create a smooth uniform texture.
  2. After the whip cream topping, let the pie sit overnight before adding the final crushed peppermint layer. Otherwise all the pieces of peppermint will sink into the whip cream topping and you will have a soggy puddle.
  3. Use a spatula when spreading out each layer. It will help evenly distribute the ice cream as well as the whip cream topping.
  4. When cutting the cake, first run your sharp knife under hot water. This will help create a clean cut.
  5. Since we are dealing with ice cream here, leave the pie in the freezer until you are ready to serve because otherwise it will obviously begin to melt.