Limited Edition Foods

Edy’s has brought back its limited edition Peppermint Ice Cream for the holidays, and the refreshing flavor will be in stores through December. Available in a slow churned light version as well as the traditional ice cream style, the Peppermint flavor is a companion to Edy’s autumn limited edition flavors Pumpkin and Apple Pie.

The strong flavor and holiday spirit of the ice cream makes it the ideal choice for an easy dessert after a holiday dinner party. Edy’s has also released several holiday recipes that use the Peppermint Ice Cream, including a Peppermintini, Peppermint Cupcakes, and this very festive looking Peppermint Pie.

Peppermint Pie

20 chocolate cookies
2 tablespoons butter, melted
1 carton Edy’s® Slow Churned® Light Peppermint Ice Cream or Edy’s® Limited Edition Peppermint Frozen Dairy Dessert
1 (8-ounce) container whipped topping
Small candy canes, as needed
Chocolate syrup or hot fudge sauce, as needed

In food processor, crush cookies into fine crumbs. In mixing bowl, stir together cookie crumbs and butter. With your fingers, press crumb mixture evenly onto bottom and sides of 9-inch pie pan. Place in freezer about 15 minutes or until firm. (You can also use store bought cookie crust if you would like to skip the crust making portion of this recipe.)

Meanwhile, place the Dreyer’s carton in refrigerator for about 15 minutes to soften. Scoop softened Peppermint into hardened crust and spread evenly with spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Place pie in freezer for several hours or until firm.

To serve, cut pie into eight wedges. Place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.

Peppermint Cupcake

1 box vanilla cake mix or devil’s food cake mix
1 cup vanilla frosting or chocolate frosting
Decorating sprinkles or crushed candy canes
1 carton Edy’s® Slow Churned® Light Peppermint Ice Cream or Edy’s® Limited Edition Peppermint Frozen Dairy Dessert

Line muffin tins with 18 paper muffin cups. Prepare cake batter according to package directions; spoon into muffin cups. Bake at 350°F about 25 minutes or until toothpick inserted into cupcakes comes out clean. Cool completely.

Cut off tops of cupcakes. With small spatula, spread frosting on tops; decorate with sprinkles or crushed candy canes. With spoon, scoop out insides of cupcake bottoms to form shells. Put a scoop of Peppermint into each cupcake. Place tops back on cupcakes at a slight angle. Serve immediately or place in freezer until needed.

Peppermintini

1/2 cup coarse sugar crystals (available in the supermarket cake decoration aisle)
1/4 cup chocolate syrup
4 (1/4-cup) scoops Edy’s® Slow Churned® Light Peppermint Ice Cream or Edy’s® Limited Edition Peppermint Frozen Dairy Dessert
4 ounces white crème de cacao, chilled*
4 ounces vodka or gin, chilled*
4 chocolate-dipped thin peppermint sticks

In the freezer, chill 4 martini glasses. Place sugar crystals in shallow bowl; fill second bowl with water to a depth of about 1/4 inch. Dip the rim of each glass in water, then in sugar crystals. On the inside of each glass, draw a spiral with 1 tablespoon chocolate syrup. Place glasses back in freezer while preparing Peppermintini. In blender, blend together ice cream, crème de cacao and gin. Carefully pour into prepared glasses, dividing mixture equally. Garnish each glass with 1 peppermint stick. Serve immediately.

* To make a delicious non-alcoholic Peppermintini, replace the crème de cacao with 4 ounces white chocolate syrup, and replace the gin or vodka with 4 ounces ginger ale or sparkling water.

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