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

Scale

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

Step 1: Prepare the Crust

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.

Step 2: Mix the Filling

In a large bowl, stir softened ice cream with peanut butter until smooth and well combined.

Step 3: Add Mix-Ins

Fold in chopped peanut butter cups and whipped topping gently to keep the mixture light.

Step 4: Fill the Pie

Spread the filling evenly into the chilled crust, smoothing the top.

Step 5: Add Toppings

Drizzle chocolate syrup and caramel sauce over the top. Sprinkle extra peanut butter cups and peanuts for texture.

Step 6: Freeze

Freeze for at least 4–6 hours, or until fully set.

Step 7: Serve

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