Pink peppermint ice cream bars are such a simple way to bring a fun holiday treat to any party or family dinner.

Ice cream bars take everyone’s favorite dessert: ice cream…and bumps it up a notch. It takes almost no time to do and will impress everyone at the party! All it takes is a little forethought to let everything set in time. We LOVE it when peppermint ice cream is in the stores…and when it’s PINK…it’s even better! It’s one of those seasonal ice creams that is so good and we love to buy it this time of year.

Can you make ice cream bars with dairy-free ice cream?

Of course! Anything along the lines of “ice cream” will work. Coconut and almond ice creams are fantastic to use. I’ve even had same made with raspberry sorbet and graham cracker crust and they were ah.maz.ing! There are so many different combinations you can do! Just choose your favorite ice cream and your favorite cookie and its bound to be a winning combination.

What you need to make Pink Peppermint Ice Cream Dessert Bars:

1 container pink peppermint ice cream
1 box candy cane JoJos (dark chocolate covered if you desire)
1/2 stick of butter, melted
chocolate syrup for garnish if desired

Candy Cane Pie

We are serving this up in a 9×9 square metal dish, but you can easily serve it up in a round pie tin like a pie. If you are crazy for peppermint this time of year, you can sprinkle more crushed candy canes on top along with a drizzle of chocolate syrup. If you love candy canes and peppermint everything, you’ll want to add it in all the different ways.

How do you make Pink Peppermint Ice Cream Dessert Bars?

Let your ice cream soften until it is easily spreadable.
While the ice cream softens, crumb the JoJo cookies in a food processor (or a gallon bag and rolling pin works too.)
Once crumbled add the melted butter to the crumbs and mix.
Spread the cookie mixture into the bottom of a parchment lined 9×9 dish. Use a spoon to compact the mixture to create a crust.
Take the softened ice cream and spread it into the baking dish on top of the cookie crumble crust. Cover with parchment and press down to level the top.
Cover dish with foil and put it into the freezer to let the ice cream harden back up.
Remove from freezer and immediately serve with a drizzle of chocolate syrup if desired.