Peanut Butter Ice Cream Pie

Why You’ll Love This Recipe

• No-bake, no-churn ice cream pie that’s incredibly easy to make.

• Creamy peanut butter ice cream filling with rich, indulgent flavor.

• Crunchy chocolate cookie crust adds a perfect contrast in texture.

• Ready in advance—perfect for summer gatherings or any time you want a quick dessert.

• A crowd-pleaser that combines classic peanut butter and chocolate flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

• 20 chocolate sandwich cookies (like Oreos), finely crushed

• 5 tablespoons (70g) unsalted butter, melted

Filling

• 1 cup (240ml) heavy cream, cold

• 1 cup (260g) creamy peanut butter

• 1 (14-ounce/396g) can sweetened condensed milk

• 1 teaspoon vanilla extract

Optional Topping

• Whipped cream

• Chopped peanuts or mini chocolate chips

Directions

1. Prepare the Crust:

   • Mix crushed chocolate cookies and melted butter until the mixture resembles wet sand.

   • Press firmly into the bottom and slightly up the sides of a 9-inch pie dish.

   • Chill in the refrigerator while preparing the filling.

2. Make the Filling:

   • In a large bowl, whip the heavy cream until stiff peaks form.

   • In a separate bowl, combine peanut butter, sweetened condensed milk, and vanilla extract until smooth.

   • Gently fold the whipped cream into the peanut butter mixture until fully combined.

3. Assemble the Pie:

   • Pour the filling into the prepared crust and smooth the top.

   • Refrigerate the pie for at least 4 hours or until firm.

4. Serve:

   • Garnish with whipped cream, chopped peanuts, or mini chocolate chips if desired.

   • Slice and serve chilled.

Servings and Timing

• Yield: About 8 servings

• Prep Time: 15 minutes

• Chill Time: At least 4 hours

• Total Time: Approximately 4 hours 15 minutes

Variations

• Use crunchy peanut butter for added texture in the filling.

• Add a layer of melted chocolate or fudge sauce over the crust before filling.

• Swirl in some chocolate chips or Reese’s Pieces into the filling.

• Use a chocolate graham cracker crust instead of the cookie crust.

Storage/Reheating

• Store the pie covered in the refrigerator for up to 3 days.

• The pie can be frozen for up to 2 weeks; thaw in the fridge before serving.

• Serve chilled; no reheating is necessary.

FAQs

Can I use natural peanut butter?

Yes, but natural peanut butter might change the texture slightly due to its thinner consistency.

Can I make this pie vegan?

This recipe uses dairy and sweetened condensed milk, so substitutions would be needed to make it vegan.

Do I need an ice cream maker for this recipe?

No, this is a no-churn recipe using whipped cream and sweetened condensed milk.

Can I prepare this pie a day ahead?

Yes, it’s best made ahead to allow time for chilling and firming up.

Can I substitute the cookie crust?

Yes, graham cracker crust or other cookie crusts work well as alternatives.

What can I use instead of sweetened condensed milk?

There isn’t a perfect substitute, but some recipes use evaporated milk mixed with sugar, though texture may differ.

Can I add chocolate chips inside the filling?

Yes, fold in mini chocolate chips for added texture.

How do I prevent the crust from getting soggy?

Chilling the crust before adding filling helps prevent sogginess.

Can I double this recipe?

Yes, double the ingredients and use a larger pan or two pie dishes.

How long does the pie keep in the freezer?

Up to 2 weeks is recommended for best quality.

Conclusion

Peanut Butter Ice Cream Pie is a creamy, indulgent dessert that’s simple to make and perfect for any occasion. The rich peanut butter filling paired with a crunchy chocolate cookie crust creates a delicious flavor combo everyone will love. Its no-bake, no-churn nature means it’s easy to prepare in advance and serve whenever you want a cool, satisfying treat.

Peanut Butter Ice Cream Pie

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• Author: Olivia
• Total Time: 4 hours 25 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

Savor a creamy Peanut Butter Ice Cream Pie featuring a rich peanut butter crust, a luscious peanut butter ice cream filling, and a chocolate ganache drizzle. This no-bake dessert is a peanut butter lover’s dream and perfect for any occasion.

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Ingredients

For the Crust:

24 chocolate sandwich cookies (such as Oreos), crushed

6 tablespoons unsalted butter, melted

For the Peanut Butter Ice Cream Filling:

2 cups creamy peanut butter

1 cup powdered sugar

8 oz cream cheese, softened

2 cups heavy whipping cream, cold

For the Chocolate Ganache Topping:

4 oz semi-sweet chocolate chips

1/2 cup heavy whipping cream

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Instructions

1. Prepare the crust:
   Mix crushed cookies with melted butter until combined. Press mixture firmly into a 9-inch pie plate. Freeze crust for 15 minutes.
2. Make the peanut butter filling:
   Beat peanut butter, powdered sugar, and cream cheese until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into peanut butter mixture until fully combined.
3. Assemble the pie:
   Spread peanut butter filling evenly over the chilled crust. Freeze pie for at least 4 hours or overnight until firm.
4. Prepare the ganache:
   Heat heavy cream in a small saucepan until simmering. Pour over chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth. Let cool slightly.
5. Finish the pie:
   Drizzle ganache over the frozen pie before serving. Slice and enjoy.

Notes

• For easier slicing, let pie thaw for 5-10 minutes before cutting.
• Store leftovers covered in the freezer for up to 1 week.
• Use creamy peanut butter for best texture and flavor.

• Prep Time: 25 minutes
• Cook Time: 4 hours minimum
• Category: Dessert
• Method: No-Bake, Freezing
• Cuisine: American