peanut butter fudge ice cream pie

Name: Peanut Butter Fudge Ice Cream Pie
Prep time: 2 h
Yield: 8
Ingredients: 1 quart(s) softened French vanilla ice cream; 1 cup(s) chunky style peanut butter; 1 - pre-made chocolate or vanilla cookie crust; 1/2 cup(s) salted peanuts, coarsely chopped; 1 cup(s) jarred hot fudge ice cream topping, melted; - canned or fresh whipped cream; 10 small peanut butter cups; 2 tablespoon(s) caramel ice cream topping

(4 ratings)

A slice of Peanut Butter Fudge Ice Cream Pie on a plate.

review

Blue Ribbon Recipe by

Laurie Lenartowicz

@llenartowicz

Livingston, TN

I recently bought some French vanilla ice cream to use with a Dutch Apple Pie. Since we don't like plain vanilla ice cream, I needed a way to use the leftovers. Everyone loves peanut butter and chocolate, so this frozen silky treat was born.

Blue Ribbon Recipe

Wow, this no-bake dessert is the ultimate mash-up of peanut butter and chocolate. Cool and creamy, this ice cream pie has crunchy nuts throughout. It'll satisfy any sweet and salty craving. The perfect, easy-to-make summer dessert on a hot day.

— The Test Kitchen @kitchencrew

(4 ratings)

yield 8 serving(s)

prep time 2 Hr

Ingredients For peanut butter fudge ice cream pie

1 qt

softened French vanilla ice cream
1 c

chunky style peanut butter
1

pre-made chocolate or vanilla cookie crust
1/2 c

salted peanuts, coarsely chopped
1 c

jarred hot fudge ice cream topping, melted
canned or fresh whipped cream
10 sm

peanut butter cups
2 Tbsp

caramel ice cream topping

How To Make peanut butter fudge ice cream pie

1
In a large bowl, soften the ice cream.

2
With electric mixer on low, whip in the peanut butter until well blended.
3
Spoon 1/2 of the ice cream mixture into the pie crust.
4
Top ice cream with 3/4 cup of the melted, cooled hot fudge. Top fudge with 1/4 cup of salted chopped peanuts.
5
Pour remaining ice cream into pie shell. Put remaining fudge in a plastic bag and cut off one corner. Drizzle top of pie with fudge. Drizzle caramel ice cream topping over the pie with a spoon.
6
Sprinkle the top of the pie with the remaining 1/4 cup peanuts. Cover and freeze for 2 or more hours until firm.
7
Decorate with whipped cream around the edges. Place peanut butter cups around the whipped cream (optional). When ready to serve, take the pie from the freezer and slice it with a warm knife that's been run under hot water. Return the unused portion covered to the freezer.
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