Gluten-Free Green Shamrock Ice-cream Pie

St. Patrick’s Day is almost here this gluten-free Green Shamrock Ice-cream Pie will help you in capturing the luck of the Irish this season. Come visit us at www.facebook.com/thatgluten-freefeeling for more recipes, tips and giveaways. You can also find out more about "That Free Feeling: Gluten-Free Recipes From Our Kitchen," written by Celeste, Chaton and Vickie.

Gluten-Free Green Shamrock Ice-cream Pie

Cookie Crumb Crust

1 ¾ cup gluten-free cookie crumbs

3 Tbs unsalted butter, melted and cooled

Cool Mint Filling

1 half gallon of mint chip ice cream, slightly softened

½ tsp peppermint extract

5-10 drops green food coloring

Whipped Cream Topping

½ cup heavy cream

½ tsp peppermint extract

1 Tbsp. sugar

Optional

3 or 4 chocolate covered mints,

halved, for garnish

Chocolate curls or shavings, for

garnish

Make Cookie Crumb Crust. In a medium bowl, combine the cookie crumbs and butter and stir until the crumbs are evenly moistened. With your fingertips, press the mixture evenly over the bottom and the side of a 9-inch pie plate. Cover and freeze for 1 hour, or until firm.

Make Cool Mint Filling. In a large bowl, combine the ice cream and extract, stirring until well blended. Spoon the ice cream mixture into the chilled crust and smooth the top. Freeze for 2 hours, or until the ice cream is hard.

Make Whipped Cream Topping.

In a medium bowl, combine the cream, sugar, and extract and beat with an electric mixer until firm peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip and pipe 6 to 8 large rosettes around the edge of the pie. Stand a mint half in each rosette, if desired. Scatter the chocolate curls over the top of the ice cream.

To serve, using a sharp heavy knife, cut the pie into wedges and place on dessert plates. (If the crust sticks to the pan, dip the bottom of the pie plate briefly in very hot water to loosen.)