This is one of my favorite Bostwick family traditions. Eric’s grandmother and I share a sweet tooth and we both really love chocolate! We are also highly discerning about our chocolate but she leans towards being a See’s Candy girl and I’m a Loco Love kind of gal. Either way, I love her Peppermint Ice Cream with Cookie Crust recipe and have tried it in the past because it uses the McConnell’s Peppermint Stick that is made from grass-fed cow dairy. However, it was still important to me to find an Oreo Crust alternative — and I’ve found the perfect organic cookie swap from Jovial and Full Circle! Make sure to purchase your cookies online and well in advance as organic non-GMO cookies are not in regular grocery stores — then you’re all set to get ice cream making. Honestly, if you want to be in the holiday spirit and make your friends and family a crowd favorite dessert without the synthetic ingredients, this is it!
- Food processor
- 9” pie dish
- 4 oz organic coconut oil, melted
- 30 cookies (one 12oz box) (we like to use organic Jovial cookies or Full Circle Organic Choloclate Sandwich Cookies)
- 1 pint McConnell’s Peppermint Stick Ice Cream or for a plant-based version, check out Van Leeuwen or Frankie and Jo’s during the holidays for their peppermint flavors (otherwise opt for their regular mint flavor)
- Break cookies into small pieces and ground in a food processor or blender until fine crumbs form.
- Melt the coconut oil over the stove and stir until all the oil is melted.
- Drizzle melted coconut oil over the cookie crumbs and process for an additional 10–20 seconds until the mixture is the texture of wet sand.
- Turn the mixture out into a 9” pie dish and press into the bottom and sides of the pan to form a crust.
- Wrap well and freeze (or refrigerate) until your ready to add the ice cream.
- For a crunchier crust, blind bake or par-bake the crust at 350°F for 10–15 minutes and then cool down before adding the next step.
- Let the ice cream thaw until slightly soft and scoop-able. Then gently spread as a layer over the pie crust.
- Cover the pie with parchment paper and freeze until it is firm again, then slice and serve.
- Keep the pie in the freezer for 2 hours or until ready to serve.