halfbakedharvest4.9
Frozen Chocolate Peanut Butter Cream Pie
This creamy, sweet, and fudgy ice cream pie is easy to make and no-bake—it's everyone's favorite summer pie!
👥 8 Servings⏱️ Prep & Cook: 4h 25m⏳ Prep: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
- ●microwave
📝 Preparation Steps
1
1. Line an 8-inch springform pan with parchment paper.2. In a food processor, pulse the cookies and butter together until you have crumbs. Reserve 1/4 cup crumbs for topping. Press the remaining crumbs into the bottom of the prepared pan, packing it in tightly.3. Using an electric mixer, whip the peanut butter, heavy cream, and powdered sugar in a large bowl until soft peaks form, ⏱️ 1-3 minutes. 4. Add scoops of ice cream to the cookie crust. Spoon the peanut butter cream over the ice cream, spreading in an even layer. Freeze for ⏱️ 30 minutes, then pour over the fudge sauce. Sprinkle with the remaining cookie crumbs and peanuts. Freeze for ⏱️ 3 hours or until firm. 5. Melt the chocolate and coconut oil together in the microwave for about ⏱️ 1 minute. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate shell over the cake. Sprinkle with sea salt. 6. When the chocolate hardens, cut the cake, then serve or freeze until ready to serve. And Enjoy!!
heavy cream1 cupcoconut oil1 tablespoon
Nutrition Facts
calories
489 kcal
serving Size
1 serving
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