Tuesday, December 20, 2011

Peppermint Bark Ice Cream Pie

by Darla

Wanna know a little secret?

I’ve been learning a new language lately.

It’s called Kid Speak.

And it. is. awesome.

In a drive-you-completely-insane-until-you-finally-get-it kind of way.

You hear all these stories about kids saying goofy things to the lyrics of songs that are completely wrong, but sound just like the actual lyrics, and you think, “That doesn’t really happen, does it?”

Well, let me tell you now that, yes, it does happen.

And it’s not just song lyrics.

My boy never really did this. He has, like, super sonic hearing, and he always heard and said everything perfectly. In fact, the butt head was usually correcting my version of song lyrics.

(I can’t tell you how annoying it is to have a nine year old tell you that you’re singing something wrong…and he’s right.Used to drive me bonkers.)

Anyway. My nephews, especially Littlest, are notorious for mixed up pronunciations.

And my sister speaks fluent Kid Speak.

I.

Do not.

It makes for an interesting day.

My favorite occurrence, so far, has been the Baby Got Back Incident.

Littlest heard the song playing in the background somewhere, and immediately picked up on it.

His version: “I got some butts, they came in a can.”

I love that his little ears heard something perfectly innocent. It’s both adorable and hilarious.

But let me tell you, when it’s happening in every day conversation, it’s SO confusing.

The nephews have had the opportunity to spend time with some friends at their church, which is called Mount of Olives.

I can’t tell you how long it took me to decipher, “Can I go to montagullibs tonight?”

“Where?”

“Montagullibs.”

Where?!

Montagullibs.

“It’s like he’s trying to speak to me, I know it. Look, you’re really cute, but I can’t understand what you’re saying. Say the first thing again.”

“Mont-a-gull-ibs, Aunt Darla. MONTAGULLIBS (he’s yelling at this point, because he thinks I’m deaf).”

For the love of all that is sacred, child, what are you saying to me?!

He looks at his mother, and she calmly says to me, “Mount of Olives,” before cracking up at what has just transpired.

Kid Speak.

After that, I needed some chocolate.

And since it’s the holiday season, peppermint bark seemed like the perfect solution.

Yum.

No peppermint bark is completely without some candy cane crunch to it.

I like lots in mine.

It adds great flavor and texture to the bark.

Plus, it’s pretty.

I stir about half of the crushed candy canes into the white chocolate portion of my bark. It makes the bark look so lovely, with the pretty specks of red peeking out.

For my peppermint bark, I decided to use these fantastic snowflake pop molds that I got from Bake It Pretty.

I will officially never make plain peppermint bark again. It must always be pretty two toned snowflake pops forever and ever more.

For each snowflake, I place a good heaping teaspoon of white chocolate in each one. This should be enough to fill them up about halfway, but you may need slightly more or less, depending on your molds.

If you are’t using molds, simply spread your melted white chocolate on a cookie sheet lined with parchment or a Silpat mat. Sprinkle the chocolate with a little bit if the crushed candy canes (this will help hole the dark and white chocolates together).

Once you have each mold filled half full with white chocolate (I use a small spoon to spread the chocolate to the edges),  tap the mold on you work area to bring any bubbles to the surface and to level the chocolate. Now, add an equal amount of dark chocolate to each mold and repeat the spreading and tapping steps, until the chocolate is flat and smooth. You want just enough to fill the mold, so start with less and add more, as needed. While the chocolate is still wet, sprinkle more of the crushed candy canes on top.

For sheet bark, spread the dark chocolate over the white chocolate and sprinkle with the remaining candy canes.

Set aside until the chocolate is set, then chill in the freezer for ten minutes before popping it out of the molds (or slicing up the sheets). The chill time helps prevent the two chocolates from separating while un-molding or breaking up the bark.

One of my molds was a round pop with a snowflake center, so I only put the white chocolate into the snowflake portion of the mold. Even thoguh I normally like equal parts of white and dark chocolate in my bark, I love how pretty these white snowflakes looked on a dark chocolate background.

Using these molds was super, super easy, and I adore the results. I think these are just gorgeous! I love the contrast of the white and dark choclates, and the specks of pretty red in the white chocolate are a perfect tough. Plus, by sprinkling the backs with the crushed candy canes, these are even pretty from the back.

The snowflakes are so pretty and festive, but you could use any chocolate mold that you wanted to, and get the same great results.

These definitely got the seal of approval. :)

Onve the my bark was done, I got to work on the pie.

Normally, I would make the crust from scratch, but I broke my food processor, and while I wait to see if Santa is bringing my a new (better) one, I went the easy route, and used a store bought crust this time.

The only problem is, I hate how ugly the pie tins are for store bought crusts.

I have tried, in the past, to simpl transfer the crust over the a prettier pie plate, but you can’t do that with a cookie or graham crust.

Trust me (Voice of Experience).

So how could I make this all a little prettier?

With ribbon and a glue gun.

Of course.

Don’t worry, since glass isn’t porous, the glue will peel right off when you’re ready.

I took some festive red ribbon and hot glued one end to the edge of the pie plate. Next, I measured one inch over and added another bead of glue, and attached the ribbon. I fold the ribbon back on itself, halfway, and glued it, creating a ruffle. Then, I measured one inch over from the crease of the ruffle, and glued the ribbon to the pan again.

I just kept repeating these steps all the way around the plate, creating pretty red ruffles.

At the end, I tucked the last edge into the first ruffle, with a tiny bit of glue on it to hold it into place, and you can’t even tell where the ruffling begins.

And now my store bought pie crust won’t look so homely. :)

When I’m done with the pie plate, the ribbon just pulls right off. Any little bits of glue that remain peel away easily.

Alright, the pie…

The delicious, chocolaty, pepperminty, irresistible pie.

First, we need fudge. Lots of glorious, thick fudge.

Next comes the ice cream. I found this pretty peppermint ice crema a couple of weeks ago, and it inspired this pie.

I don’t know if I really like the ice cream much on it’s own, but with lots of chocolate, it’s delicious.

Put all of the ice cream into the pie.

All of it.

Next, top the pie with lots of yummy peppermint bark. If you don’t want to make your own, there are lots of options for store bought bark.

I like the Andes Peppermint Crunch, because it;s a great size for sprinkling onto the pie. And it’s yummy. Of course.

Next, I went crazy and drizzled the pie with more gooey, irresistible hot fudge, added bog dollops of whipped cream, and sprinkled crushed candy canes over the whole thing.

Then I added these pretty little peppermint candy swirls from Wilton. They are adorable and they add a great look to the pie.

And, of course, the centerpiece of the pie, the pièce de résistance, peppermint bark snowflake pops standing prettily int he middle. :)

My favorite part of this whole recipe is definitely the peppermint bark. It’s not just that it’s delicious, which it definitely is, but I love how utterly lovely the bark turned out in the snowflake molds. When I placed the pops in the pie, I pushed pretty red and white straws in  first, then stuck the lollipop sticks into the straws. I love the added bit if pretty red and white it adds. Next time, I think I’ll make the pops on the straws.

I know this recipe looks and seems involved, but it’s easy peasy. I had everything made and assembled in less then two hours, and it only took that long because there was some thawing,chilling,setting time to wait around for. If you use store bought crust, hot fudge, ice cream, whipped cream, and bark, you can have this ready to serve in no time at all. Enjoy!

 

Peppermint Crunch Bark [Printable Version]

Ingredients

12 ounces (312 grams) good quality white chocolate
12 ounces (340 grams) good quality semi-sweet or dark chocolate
1/2 teaspoon peppermint extract (1/4 t. for the white chocolate, 1/4 t. for the dark)
6 full size candy canes, crushed

In a medium bowl, sprinkle 1/4 teaspoon of peppermint extract over the white chocolate. Microwave at 20 to 30 second intervals, stirring between each one, until the chocolate is smooth and completely melted.

Stir in 3 tablespoon of the crushed candy canes.

If making the bark in molds, place a small amount of the white chocolate mixture into the mold and gently spread it to the edges. Tap the mold on a flat surface to bring any bubbles in the chocolate to the top and to flatten the chocolate. Set aside while you make the dark chocolate.

If making traditional bark, spread the white chocolate on a cookie sheet lined with parchment or Silpat mats, sprinkle the wet chocolate with a small amount of crushed candy canes. Set aside while you make the dark chocolate.

In a medium bowl, sprinkle 1/4 teaspoon of peppermint extract over the dark chocolate. Microwave at 20 to 30 second intervals, stirring between each one, until the chocolate is smooth and completely melted.

For molds: place a small amount of the dark chocolate in each mold, spreading it to the edges. Add more chocolate as needed. Immediately sprinkle crushed candy canes on the still melted chocolate.

For traditional bark: gently spread the melted dark chocolate over the white chocolate. Immediately sprinkle with crushed candy canes.

Set the bark aside until completely hardened. Chill in the freezer for 10 minutes before un-molding or breaking into chunks.

Recipe by Darla

Peppermint Bark Ice Cream Pie
Makes 1 9-inch pie

Ingredients

FOR THE PIE
1.5 quarts peppermint ice cream
1 recipe Chocolate Cookie Crust
1 recipe Hot Fudge
1 recipe Whipped Cream
Peppermint Bark
Crushed candy canes

Assemble the pie: Fill the cooled pie crust with 3/4 cup hot fudge and chill in the refrigerator for 30 minutes. While the crust is chilling, place a 1.5 quart container of ice cream on the counter to soften.

Fill the chilled pie crust with the softened ice cream and freeze for 20 to 30 minutes.

Spread or pipe the whipped cream over the top of the pie. Sprinkle the pie with broken bits of bark and candy canes. Chill for at least 2 hours before serving.

Recipe by Darla

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{ 19 comments… read them below or add one }

1 Bicky December 20, 2011 at 12:21 pm

This sounds wonderful but I can’t see any of the photos. :(

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2 Darla December 22, 2011 at 12:27 pm

Thanks, Bicky. I was having technical difficulties, but my web host ironed them out for me. :) Thank you for the head’s up!

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3 Ashley December 20, 2011 at 1:12 pm

So, that ruffle around that pie plate might be the best idea ever. Your pie is beautiful, and kid speak is one of my favorite things about being a mom. My kids make me laugh all the time with the hilarious things they say.

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4 Kim December 20, 2011 at 1:22 pm

I’ve had plenty of experience with Kid Speak. I sit for a friend’s toddler, and his momma has to give me a rundown of all his new phrases before she leaves. My favorite was “oh nap”, which was his way of copying momma’s “oh snap”, not a nap request. And of course last week was “apple train” which poor me had no idea what it was. Apparently you just arrange apple slices in a line like a train. I thought he was asking for “apple drink”- he’s throwing a tantrum and I’m on the verge of tears going “I gave you apple juice, what else do you want from me?” Finally grammy comes in and makes a grape train instead, and all is right with the world.

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5 Emily ~So Domesticated~ December 20, 2011 at 1:32 pm

What a beautiful pie… love the ribbon around the pie plate!

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6 Maria December 20, 2011 at 2:36 pm

That’s quite possibly the prettiest pie in all the land!

Maria xx
http://www.cheekypinktulip.blogspot.com

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7 Darla December 22, 2011 at 12:26 pm

Thank you!!! Every time I look at it, it makes me happy! I never knew I loved red and white so much. :)

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8 Linda December 20, 2011 at 4:05 pm

I make a similar desert for Christmas Eve. It has a graham cracker crust, the peppermint icecream, and homemade chocolate fudge on top! So yummy :)

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9 Cookbook Queen December 20, 2011 at 6:04 pm

#1 I speak Kidspeak. It’s a thing. I’m fluent.

#2 I want this pie. Can I have a piece please?

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10 Darla December 22, 2011 at 12:25 pm

It’s totally a thing. And I am totally not fluent. But I’m getting there. Slowly.

And you can have TWO pieces, Kristan! :)

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11 Mary Anne December 20, 2011 at 7:25 pm

I’m a huge fan of the “original” Andes chips, but have never seen these ones. Let the hunt begin!
This looks sooooo good. I love Peppermint ice cream. In fact, there is a little bit of this very ice cream in my freezer right now that may just get eaten tonight!

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12 Karyn December 21, 2011 at 3:44 am

Oh my!! LOVE! LOVE! LOVE!!! I’ve always loved candy cane ice cream. It’s a special treat during the holiday season! The lollipops on top really do make the pie super extra special.
Also, I am always the decoder between my daughter and her grandparents when they talk on the phone. I have to re-tell the story after my daughter tells them one.

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13 Becca December 21, 2011 at 10:28 am

OMG!Is that peppermint ice cream? It is, it is!! I love Dryer’s peppermint ice cream during the holiday season. I go bonkers for it every year! And your peppermint bark looks so pretty. I agree that it should now come in shapes of snowflakes.

I liked your little schpeal about kid speak. I can’t speak Kid eaither, and when I listen to song lyrics, forget about it. I never know the words to songs until I see them written down and I hear and read the song about 5 times.

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14 T December 21, 2011 at 11:33 pm

This posting contains pretty much all of my favorite things: Peppermint stick ice cream. Fudge sauce. Whipped cream. Cookie crumbs. Pie. Candy canes. Ribbon.

This is stupendous. I will dream about it all night!

Thank you

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15 sweetsugarbelle December 22, 2011 at 2:32 am

I can’t think of enough to say about this pie…Pretty, the pie plate idea is wonderful…and tasty. Plus lil one is adorable! Those eyes!

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16 a spoonful of yumm December 23, 2011 at 5:45 am

i love the snowflake shapes, so pretty . your posts always make me smile…

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17 shelly (cookies and cups) December 23, 2011 at 4:48 pm

Awesome.
My kids sing “Rat Dog livin’ in a movie” instead of rag doll.

That ice cream need to get in my freezer.

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18 Emilee December 30, 2012 at 7:57 am

I made this pie for dessert for Christmas, and it was delicious…six of us finished the whole thing pretty quickly! The only issue I had was that I had a hard time cutting through the hot fudge layer when we went to eat the pie. Any suggestions? It was pretty hilarious, and my grandma was laughing so hard she was crying, but I’d like to fix it so it’s easy to cut next time! Thanks so much for the recipe!

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19 Darla December 31, 2012 at 9:57 am

Hi Emilee, You might try cooking it a little less next time (assuming you made homemade fudge). By cooking it less, it will be a thinner consistency and will stay soft. If you used a pre-made fudge, then it may have been the brand, but I can’t say for sure. I can recommend using chocolate syrup next time instead, as it’ll definitely be softer.

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