Dessertscelebratingsweets5.0
Peanut Butter Fudge Ice Cream Pie
A no-bake ice cream pie loaded with chocolate and peanut butter. A chocolate cookie crust, peanut butter ice cream, peanut butter whipped cream, peanut butter cups, and hot fudge sauce!
👥 10 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- food processor
- measuring cup
- whisk
📝 Preparation Steps
1
Place the cookies in a food processor and process them into fine crumbs. Transfer to a bowl and pour over the melted butter. Stir until combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. I use the bottom of a measuring cup to help pack it in. Transfer to the freezer for at least ⏱️ 20 minutes.
2
Meanwhile, place the softened ice cream into a large bowl and add 1/2 cup peanut butter, stir until the peanut butter is evenly distributed. Add 1/2 cup peanut butter cups, and stir to combine. Pour the ice cream into the frozen crust and smooth the top. Return to the freezer until firm.
cup peanut butter (I used salted crunchy peanut butter)1/2cup chopped peanut butter cups1/2chopped peanut butter cups1 cup
3
With a hand mixer, or a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, and 3 tablespoons peanut butter until stiff peaks are just beginning to form. Transfer to the refrigerator until ready to serve the pie.
cold heavy cream1 cup
4
To serve: top the pie with peanut butter whipped cream, drizzle with fudge sauce, and garnish with 1 cup chopped peanut butter cups. Serve immediately. Any uneaten portions can be returned to the freezer.
Hot fudge sauce (heated enough to pour but not hot)cup chopped peanut butter cups1/2chopped peanut butter cups1 cup
Nutrition Facts
calories
657 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
2 g
sugar Content
45 g
sodium Content
324 mg
protein Content
11 g
cholesterol Content
107 mg
carbohydrate Content
58 g
saturated Fat Content
21 g
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