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Peanut Butter Ice Cream Pie

Course Dessert

Ingredients
  

  • 1.66 litre vanilla ice cream I used Breyers original vanilla, but you could also use vanilla frozen yogurt for a healthier alternative
  • 2 cups peanut butter
  • 1 cup crushed peanuts
  • 1 large milk chocolate bar melted (for drizzling)

Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/3 cup sugar

Instructions
 

Crust

  • Combine all ingredients; press over bottom and up sides of two 9-inch pie plate. Bake at 400° for 10 minutes. Or, just buy the pre-made ones at the market (that’s what we did!).

Filling

  • With an electric beater, combine ice cream (let soften at room temperature for 15 minutes before beating) and peanut butter until smooth.
  • Spread half of the crushed peanuts over the graham cracker crust.
  • Drizzle some chocolate sauce over the peanuts if you’d like and then top with the ice cream mixture.
  • Sprinkle the remaining nuts on top and drizzle with chocolate sauce.
  • Freeze over night or at least for a few hours before serving. Take out 20 minutes before serving. Enjoy.