Gramma Margie’s Peppermint Ice Cream with Cookie Crust

12.07.2022 Recipes
Nikki Bostwick
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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



  1. Break cookies into small pieces and ground in a food processor or blender until fine crumbs form.
  2. Melt the coconut oil over the stove and stir until all the oil is melted.
  3. 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.
  4. Turn the mixture out into a 9” pie dish and press into the bottom and sides of the pan to form a crust.
  5. Wrap well and freeze (or refrigerate) until your ready to add the ice cream.
  6. 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.
  7. Let the ice cream thaw until slightly soft and scoop-able. Then gently spread as a layer over the pie crust.
  8. Cover the pie with parchment paper and freeze until it is firm again, then slice and serve.
  9. Keep the pie in the freezer for 2 hours or until ready to serve.


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