Peanut Butter Cup Ice Cream Pie
- Prep Time: 20 minutes
- Cook Time: Freeze Time: 4–6 hours
- Total Time: 4 hours 20 minutes
Description
This Peanut Butter Cup Ice Cream Pie is the ultimate no-bake dessert for peanut butter and chocolate lovers. It features a rich cookie crust, creamy peanut butter ice cream filling, chunks of peanut butter cups, and a smooth chocolate drizzle on top. Every bite is cold, creamy, and packed with indulgent flavor, making it perfect for summer, parties, or whenever you want an easy dessert that feels special without much effort.
Ingredients
For the Crust
- 2 cups chocolate cookie crumbs
- ½ cup melted butter
For the Filling
- 1 quart peanut butter ice cream, slightly softened
- ½ cup creamy peanut butter
- 1 cup chopped peanut butter cups
- 1 cup whipped topping
For the Topping
- ½ cup chocolate syrup or ganache
- ¼ cup caramel sauce
- Extra chopped peanut butter cups
- ¼ cup crushed peanuts (optional)
Instructions
Combine chocolate cookie crumbs with melted butter. Press firmly into a pie dish, covering the bottom and sides. Freeze for 20–30 minutes until firm.
In a large bowl, stir softened ice cream with peanut butter until smooth and well combined.
Fold in chopped peanut butter cups and whipped topping gently to keep the mixture light.
Spread the filling evenly into the chilled crust, smoothing the top.
Drizzle chocolate syrup and caramel sauce over the top. Sprinkle extra peanut butter cups and peanuts for texture.
Freeze for at least 4–6 hours, or until fully set.
Let sit at room temperature for 5 minutes before slicing for easier serving.
Notes
- Slightly soften ice cream for easier mixing but do not melt it
- Freeze the crust first to keep it firm when adding filling
- Use thick chocolate syrup or ganache for better texture
- Avoid overmixing to keep the filling creamy and airy
- Freeze long enough to get clean slices
Nutrition
- Serving Size: Per serving
- Calories: 480
Variations
- Use vanilla or chocolate ice cream instead of peanut butter
- Add a layer of fudge between crust and filling
- Use Oreo crust for extra chocolate flavor
- Mix in mini chocolate chips for added texture
- Swap peanut butter cups for chopped chocolate bars
Serving Suggestions
- Serve straight from the freezer for best texture
- Add whipped cream on top for extra richness
- Pair with cold milk or iced coffee
- Drizzle extra chocolate or caramel before serving
- Garnish with whole peanut butter cups for presentation
Tips
- Use a hot knife for clean slices
- Line the pie dish with parchment for easy removal
- Store covered in freezer to prevent ice crystals
- Let sit briefly before cutting for smoother slices
- Use high-quality ice cream for best flavor
Prep Time / Freeze Time / Total Time
Prep Time: 20 minutes
Freeze Time: 4–6 hours
Total Time: 4 hours 20 minutes
Nutritional Info (Approx.)
Per serving:
Calories: 480
Protein: 7g
Carbohydrates: 42g
Fat: 32g
Sugar: 30g
FAQs
Can I make this pie ahead of time?
Yes, this dessert is perfect for making ahead. You can prepare it a day or even two in advance and keep it stored in the freezer. This actually improves the texture, allowing the layers to set properly and making slicing much easier when serving.
What type of ice cream works best?
Peanut butter ice cream gives the strongest flavor, but you can also use vanilla and mix in peanut butter for a more balanced taste. Just make sure the ice cream is creamy and high quality for the best results.
How do I prevent the crust from crumbling?
Make sure to press the crust firmly into the pan and chill or freeze it before adding the filling. This helps it hold together when slicing and serving.
Can I use homemade whipped cream instead of whipped topping?
Yes, homemade whipped cream works perfectly. Whip heavy cream with a bit of sugar until soft peaks form, then fold it gently into the filling to keep the texture light and airy.
How long can I store this in the freezer?
You can store the pie for up to 2 weeks if it’s well covered. After that, the texture may start to change slightly, but it will still be safe to eat.