Best Candy Cane Ice Cream Recipes

CANDY CANE ICE CREAM PIE WITH OREO COOKIE CRUST

Steps:

• MAKE OREO PIE CRUST:.
• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
• Mix Oreo crumbs and melted butter together.
• Press into 9" deep-dish pie pan bottom and sides.
• Bake for 8 minutes. Cool completely.
• PREPARE ICE CREAM FILLING:.
• Spread softened vanilla ice cream over bottom of pie crust.
• Sprinkle with crushed cookies.
• Freeze until set, about 1 hour.
• Spread softened peppermint ice cream over cookie layer, mounding slightly in center.
• Freeze at least 4 hours or overnight.
• PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:.
• On medium-high speed, beat cream with sugar until stiff peaks form.
• If desired, fit large star tip into large pastry bag. Using small, clean brush, starting at tip of bag, paint 5 long lines of food coloring inside bag, ending 1 inch from top edge. Fill bag with whipped cream. Pipe rosettes.
• If not using pastry bag, spread plain whipped cream over pie.
• If desired, garnish with peppermint candies.

CANDY CANE ICE CREAM

Steps:

• Crack both eggs into a bowl and whisk until light and fluffy.
• Slowly add sugar and whisk till blended.
• Add whipping cream and milk and whisk together.
• Add the vanilla extract and mix.
• Crush candy canes and add to mixture (they should make the ice cream light pink when you add them).
• Put mixture into ice cream maker and wait till done.
• If you want you can save extra candy canes and add them when the ice cream is ready so you have candy cane chunks or you can not add the candy canes in the mixture and just put it in before it's put in the freezer.

CANDY CANE ICE CREAM POPS

Steps:

• Break 4 candy canes into small pieces and set aside. Mix together the cranberry juice, champagne, sugar and yogurt in a bowl. Fold in the candy cane pieces and pour into a mold. Put the whole candy cane into the liquid and set in freezer.;

CANDY CANE ICE CREAM BOMBE

Steps:

• Spray a 2-qt. mold with nonstick coating.
• Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
• Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
• Meanwhile, stir together the remaining vanilla ice cream and the crushed candy canes in a chilled mixing bowl; When the previous layer has had time to freeze, spread evenly over the vanilla ice cream layer.
• Cover and freeze several hours or up to 1 month.
• For the chocolate sauce: combine chocolate pieces, light cream of half & half, and sugar in a small saucepan. Cook and stir over low heat until melted and smooth. Increase the heat to medium and continue to cook until just boiling.
• Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
• To serve: wrap a hot towel around the mold for several seconds. Place a serving plate upside down over the mold. Carefully invert and remove mold. Serve at once with warm or cooled chocolate sauce.

CANDY CANE ICE CREAM

Steps:

• In a large heavy saucepan, heat milk to 175°; stir in honey and salt until combined. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extract. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Add candy the last 3 minutes of freezing. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

CANDY CANE ICE CREAM PIE

Steps:

• Spread hot fudge sauce onto bottom of pie crust. Spread chocolate ice cream on top of hot fudge sauce. Place in freezer for 20 minutes. Remove from freezer and top with 1/2 cup of crushed candy canes, then top with a layer of vanilla ice cream. Freeze for at least 4 hours, up to 2 days ahead of time. When ready to serve, garnish top with remaining half cup of crushed candy canes.

CANDY CANE ICE CREAM

Steps:

• 1. Place cream of coconut in a large bowl. Whisk until smooth and then whisk in 1 1/4 cups cold water.
• 2. Grate the rinds of limes to get 2 tablespoons zest and add to bowl.
• 3. Cut limes in half, squeeze to get 1/2 cup juice, and add the juice to bowl. Whisk thoroughly.
• 4. Place in a shallow dish - a 9-inch cake pan or pie pan is good. Place in freezer for 1 1/2 hours, whisking every 30 minutes during freezing.
• 5. Break candy canes into pieces and add to bowl of a food processor. Process until finely ground but not a powder. You should have about 1/2 cup. Set 3 tablespoons aside and stir the rest into the half frozen ice cream.
• 6. Continue to freeze until solid, whisking periodically, about another 1 1/2 hours.
• 7. Serve small scoops of ice cream, one on top of the other, in tall champagne flutes. Sprinkle with remaining crushed candy.