Peanut and vanilla ice cream pie recipe
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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Nut pie
Softened vanilla ice cream is mixed with coconut and chopped peanuts and spread onto a peanut base, then frozen until firm for a rich and creamy ice cream dessert. Top with grated chocolate, toasted coconut or chopped M&Ms® before serving.
1 person made this
- 200g finely chopped peanuts
- 3 tablespoons butter, melted
- 2 tablespoons caster sugar
- 75g peanut butter
- 4 tablespoons golden syrup
- 20g coconut flakes
- 3 tablespoons chopped peanuts
- 525g vanilla ice cream, softened
MethodPrep:25min ›Extra time:1day15min freezing › Ready in:1day40min
- Combine the peanuts, butter and sugar; press into the bottom and up the sides of a greased 23cm pie tin. Cover and refrigerate for 15 minutes.
- In a large bowl, combine peanut butter and syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon on top of base.
- Cover and freeze overnight or until firm.
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Peanut Butter Lovers Ice Cream Pie
No bake Peanut Butter Lovers Ice Cream Pie – store bought vanilla ice cream jazzed up with chopped up peanut butter cups, on a NUTTER BUTTER crust and an easy microwave peanut butter chocolate sauce drizzled over when serving. Such a simple dessert to throw together!
Pausing live TV can be risky.
Lately I’ve been turning the news on in the morning. It’s been great background TV while Josh and I get ready for the day. The other day I paused the news and went to go make myself breakfast, clean the kitchen and play with Josh.
After putting Josh down for his morning nap, I pressed play again. I did some emails, and completely forgot about pausing the show.
I was going off the time displayed on the news, and was feeling so accomplished!
Josh and I are both fed, the house is clean, I’m showered, dressed AND have makeup on, and Josh is already down for a nap?! And it is only 8:18? Go me!
I was having my very own mini party, and when Josh woke up from his nap I loaded us up to go the grocery store. It wasn’t even 9am yet! It was going to be a great day.
But then I got in my car and was so confused when the clock in my car said 10:45. Huh?
That’s weird, the clock in my car must be off? Wait, my phone says 10:45 too. What the? Oh MAN! I paused the news! That time wasn’t right!
I’ve done this 2 other times since then. You would think I learned my lesson the first time. So I’ve made a new rule. No more pausing the news. Or it’s just going to feel like time is getting away from me.
If I ever need to feel like I need an abundance of time, I just need to make this peanut butter lovers ice cream pie. It takes barely any time to make and it’s the easiest no bake dessert in the world! But more importantly, it is delicious. I’ve made this peanut butter ice cream pie tons of times when having people over for dinner, and the pie is gone by the end of the night. Everyone loves it.
I take store bought vanilla ice cream and mix in chopped up peanut butter cups. If you’re feeling extra fancy you can make your own ice cream, but really, store bought is much easier.
The best part is the NUTTER BUTTER crust. Don’t you just love NUTTER BUTTER cookies? They easily transform into the best pie crust you’ve ever had. Just chop them up in the food processor, add in some coconut oil to bind them, press them in to your pie plate, and pop it in the freezer to firm up. No need to bake it!
The crust and ice cream filling take less than 10 minutes to put together. Ready in a snap!
Right before serving I make the microwave peanut butter chocolate sauce. It takes less than 5 minutes to make too.
This peanut butter lovers pie is perfect to serve year round. I’ve served in the summer, I’ve served it in the winter. Any time is a good time for ice cream pie.
6-Ingredient Butterfinger Blizzard Ice Cream Pie
And I just love that my Grandma loves butterfingers and ice cream just as much as I do.
Well… if we are getting technical, it’s really my mom who shares the love of butterfingers and ice cream with me. Well now that is confusing… I’ll just give you the back story: My mom worked at Dairy Queen throughout high school and basically every single day she got a butterfinger blizzard after work. Thank goodness for a teenage metabolism, am I right?? So, eventually after enough blizzards, my grandma created this recipe for my mom and the rest is history.
A very delicious history, I might add.
This is ice cream pie is made of a thick peanut butter rice crispy crust and creamy butterfinger ice cream dreamland. It can’t not be addicting when it starts with a seriously thick layer of rice krispies with peanut butter and light karo syrup pressed into a pan, and is then topped with a borderline inappropriately delicious butterfinger ice cream, and finally covered with butterfinger crumbles. Juuuust so you know. When you freeze all of that together, something amazing happens and it’s going to make you the most popular person this summer.
This recipe is supremely simple, exactly the reason Smudge requested to make it. That, and, duh, it’s ice cream.
The crust is just three ingredients. Rice cereal, peanut butter and light corn syrup. I don’t use light corn syrup much at all, but given this is my Grandma’s recipe and has been proven true through and through there was no reason for me to substitute. If you prefer almond butter over peanut butter, by all means, go for it.
Simply put on your muscle T and put your triceps to work by mixing the peanut butter and Karo together well. Then add in the cereal. We spray the krispy ball with non-stick spray and use our hands to form the cereal into the bottom of the pan and up the sides.
You can use glass or tin pie plates. You could even make a slab ice cream pie/make ice cream bars and use a 9吉 dish. It really doesn’t matter considering you aren’t baking anything in this recipe.
One thing to note is that the ice cream variety is really up to you. As much as I am all for the vanilla bean swirled with butterfinger chunks variety… peanut butter cup, bunny tracks, moose tracks, cookies and cream, or any other type of ice cream that is full of decadent goodness stuff like that. My Grandma sometimes uses Moose Tracks and everyone dies every time. IT’S SO GOOD.
Peanut Brittle and Caramel Crunch Ice Cream Pie
Place cream in small saucepan. Scrape in seeds from vanilla bean add bean. Bring just to simmer. Mix in butter and sea salt set vanilla cream aside.
Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla blend until moist crumbs form. Add nuts blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours.
DO AHEAD Pie can be made 3 days ahead tent with foil and freeze. Cover and chill remaining sauce.
Old Fashioned Peanut Butter Pie Recipe
Cream pies are my hands-down favorite types of pie. My honest opinion is that a good dessert shouldn’t be ruined with fruit. EEK! I know it’s very controversial. My favorite desserts have chocolate, butterscotch, caramel or peanut butter, and this particular pie falls in to the peanut butter category.
A homemade cream pie is a pudding or filling that is made on the stove top, and then poured into a pre-baked pie crust. Making this peanut butter pudding from scratch is a simple process. Not a fan of peanut butter pudding? Try our chocolate and vanilla pudding recipes.
Want to know a secret? Up to a few months ago, I was afraid of cream pies and homemade puddings. I thought it was hard or tricky. But, who knew that it is so simple. Since then, Real Lemon Meringue Pie and Amaretto Sugar Cream Pie have been on my dessert rotation.
The trick is to focus only on the pudding when it is on the stove top. Do not walk away. Do not start 1,000 other tasks at the same time. Instead, give your pudding 10 minutes of your time, and you will be rewarded with smooth, creamy, homemade, decadent pudding. You are welcome.
This old fashioned peanut butter pie recipe comes from my Extension Homemakers Cookbook from 1988. These ladies knew how to cook. If you see a vintage cookbook from a group of homemakers or a church at a garage sale or book store, snatch it up.
How to Make an Ice Cream Pie
An ice cream pie is more feasible as a two-day project—nothing is hard in the slightest, but as the name suggests, there is some freezing involved.
For an ice cream pie, you need to bake the crust on its own, which is called blind baking. This way it is fully cooked and wonderfully flaky before you start piling in the ice cream. This is a technique used for many kinds of pies, where the filling doesn’t need to be cooked, like a chocolate mousse pie, or all kinds of icebox pies. It’s a great technique to know.
Sometimes a crust is partially baked when the filling only requires a short time, which is known as partial blind baking, but we’ll leave that for the next pie.
Be sure to let the pie crust sit for 15 to 20 minutes at room temperature when you take it out of the fridge, so it will soften and it won’t crack when you unroll it. The crust is fitted into the pie pan, then lined with parchment paper (and surprise, and hooray, the Wewalka crust comes rolled up in its very own parchment paper, so that’s all taken care of).
Into the freezer it goes to firm up. Then it is filled with weights of some sort, for the beginning of the baking process so that it doesn’t shrink and stays flat when it bakes.
A smart thing to do is to save the rice or beans you used to weigh down the crust while it was baking. Place them in a jar and label them “baking beans” or “baking rice” and then you will have them for pretty much forever, and they won’t go to waste (you can’t cook with them once they’ve been in the oven). And having them ready to go probably means you will make this pie again in the next couple of weeks. It’s just a more likely scenario, and that is very enticing.
Once the crust is cooled, you’ll want to let your ice cream soften slightly before scooping it into the pie crust and smoothing it out. You can do a single flavor, or you can layer different ice creams, which offers the chance of creating fun flavor combos. You can also blend chopped candy into the softened ice cream to further gild the lily, and customize your pie. In this recipe chopped Reese’s Peanut Butter Cups are blended into the vanilla ice cream layer.
Carefully smooth each layer of ice cream over the bottom one so they layers stay distinct. If you want to make sure your layers are very even and unblended you can place the pie in the freezer for about 30 minutes between each ice cream layer addition, which will allow each layer to firm up before more ice cream is added. If you do this, keep the softened ice cream in the fridge while the pie is freezing between stages.
Finally you can top the pie with whipped cream, homemade or otherwise, and the candies or sprinkles of your choice (in this case MORE Reese’s Peanut Butter Cups. Because all in, baby.
The pie will keep for 5 days in the freezer. Cover it well with plastic wrap once the top is firm. Make the whipped cream just before serving, or a few hours ahead and keep it in the fridge.
You can also slice the pie without with the whipped cream, and serve individual slices with whipped cream added to each piece if you prefer. You could top the whole thing off with a drizzle of chocolate sauce or caramel sauce if you wanted to throw all caution to the wind.
Other Warm Weather Chocolate Recipes:
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Peanut and vanilla ice cream pie recipe - Recipes
Some days require a decadent dessert. A decadent dessert like a Peanut Butter Cup Ice Cream Pie.
When you&rsquore short on time, this is the perfect pick-me-up treat that takes only 15 minutes to throw together. All you need is a premade pie crust, ice cream, some peanut butter cups, peanut butter and chocolate sauce. I bet you have most of that on hand already.
It&rsquos easy to fill the pie crust with the ice cream, stud it with peanut butter cups and drizzle with peanut butter and chocolate. Chill it in the freezer for a couple of hours before diving in. You are welcome.
If you have a soft spot in your heart for ice cream recipes, be sure to also check out my thick, delicious, strawberry cheesecake milkshake.
Preheat oven to 350 degrees F.
In a medium bowl, combine cookie crumbs, 2 Tbsp. chopped peanuts and melted butter and mix well.
Press into bottom and up sides of 9" pie pan. Bake at 350 degrees F for 5-6 minutes until set. Cool completely.
When crust has cooled, spread softened chocolate ice cream in bottom of crust. Freeze for 30 minutes.
Meanwhile, combine vanilla ice cream and peanut butter in large bowl and beat until peanut butter is thoroughly blended with ice cream.
Spread over chocolate ice cream in crust and top with remaining chopped peanuts. Cover and freeze for at least 6 hours.
Delicious. I made it in a buttered springform pan and it turned out great. Per one of the reviews I used 2 chopped payday bars since I didn’t have peanut brittle, but they were a bit too chewy in the pie — I’ll definitely make this again, but maybe I’ll try butterfingers bars instead? Or else just some glazed nuts would probably be good.
This is my first ice cream pie and it was well received. I was in a time crunch, and used a jar of purchased caramel sauce as the other reviewers had done. I couldn't find any peanut brittle, and used PayDay candy bars instead. (A guest noted she had a lot at home and I should have called, hahaha.) Use a 10 inch spring form and didn't do the layers ( I didn't read the directions carefully), but it was delicious and had 2 requests for the recipe.
This pie is absolutely fantastic! I subbed in natural crunchy peanut butter and added a little over a pinch of salt to cut the sweet and enhance the taste of the crust. Delicious. Strongly recommend topping it off with a dark chocolate sauce or syrup.
I haven't made this recipe yet, but I wanted to respond to the reviewers who said the caramel as written here didn't work for them. I make homemade caramel all the time and would encourage you to keep trying! It's all technique - and once you've done it once, you'll be amazed how easy it is. Melt 1 1/2 cups white sugar with 1/2 cup water in a large saucepan, stirring, over low heat, till sugar's dissolved. Then turn the heat up as high as it will go and don't stir. If the edges of the pan start to darken and you get nervous, you may swirl the pan around, but don't stir. Depending on your stove, it may take 6 minutes or 10 or whatever to turn golden brown (or a bit darker if you like a slightly burnt undertone). The minute it is the colour you imagine caramel to be, turn off the heat and whisk in 1 1/2 cups whipping cream (have an oven mitt on while you wait for the sugar to darken over the heat). If the mixture clumps, do not despair! Just turn the heat on very low and keep whisking: it will melt and become caramel. Once it cools, add vanilla, sea salt - whatever you want. Keeps in the fridge for a week.
I made this for my mom's birthday. She claims to hate sweet stuff so I was looking for a salty dessert and this was the perfect marriage of salty and sweet! After reading the reviews, I used Hershey's Caramel sauce in the glass jar and added 1/4 teaspoon of crushed sea salt for every 1/2 cup of caramel. (This was the best caramel I've ever had and will never go back to regular unsalted!) It was not nearly as difficult as I had expected after that and soooooo good. My mom is still talking about the "Only dessert she'll eat" and my husband polished off the fourth left over after her party in a couple of days! This is for sure going in my favorite desserts repertoire!
The day I made this pie, I was already preparing my review about how labor-intense this pie was, and not that exciting taste-wise. I was amazed tonight, when I served this to guests, to find that the flavors had married, and a little distance from the effort made it all very worth it. That said, I will take a few shortcuts next time--I will not make the caramel sauce with white sugar, nor will I buy it as other reviewers have done. The best happy, easy method is to do a quick caramel sauce with brown sugar and cream--there are many recipes on the internet for various versions that do not require caramelizing the sugar and stirring for 12 minutes (which did not yield the necessary dark amber color for me required for the sauce as per this recipe--I had to re-do the sauce using the quick brown sugar version). I will also use a spring form pan and I question whether the extra steps with the foil and the crust are necessary--I think I will try just pressing the crust into a spring form pan and moving forward without foil. It is an exquisite dessert--and does not have to be a trial to make. I think my next experience will be just as good and far happier.
Delicious and so pretty! Didn't have peanut brittle so used chocolate covered toffee instead. Wonderful, everyone asked for seconds. Will definitely make again with toffee.
Hi, I have a question: when people made this with store bought caramel sauce, did you still add the cream and sea salt mixture to the sauce?
We loved this pie! Thanks to the advice from others, I used a 9" springform pan, and patted the crust in the bottom and up the sides. I also used purchased carmel topping and melted peanut butter so that it could be drizzled. Not sure how closely you need to follow all the freezing directions - I just gave it a best guess and the pie turned out great. Will definitely make again!
I made this for dinner at a friend's house. Her daughter, notoriously picky about her desserts asked for seconds and everyone else raved about it. I used Dreyers light ice cream, which lightened it a bit.
This was excellent!! I used the springform pan which another reviewer suggested. I just tin-foiled the bottom piece and didn't bother taking the crust out of the pan and putting it back. Also, I too couldn't imagine this without chocolate so used vanilla chocolate fudge brownie as the ice cream. Lastly, I didn't have a vanilla bean so just used 1 tsp vanilla instead. This is a new favorite!!
Was excellent. Made it for a party of 25. Bought caramel sauce to save time. Also, tried many ways to drizzle peanut butter and found the answer with Reese's Peanut Butter sauce.
My daughter said, "yum, yum, yum, yum, yum, yum, yum!" I think she liked it.
Fairly easy. I liked the peanut butter it made for great flavor and texture. I actually made it a second time but used macadamia rather than peanuts which I preferred.
for cook from NJ, the natural kind is very runny when not refrigerated. drizzles very easily.
How does one "drizzle" creamy peanut butter? Heat it first?
was unsure on this as there is no chocolate :-), but we never missed it. absolutely delicious. plan for plenty of time - not a ton of effort, just a lot of freezing. and as previous reviewer mentioned, a deep dish pie pan is better for the full recipe.
Forgot to say that I used a springform pan instead of the pie plate, which made for a nicer presentation.
Forgot to say that I used a springform pan instead of the pie plate, which made for a nicer presentation.
Yum! I did not make the caramel sauce as I was short on time. But the crust and flavor combos were delish!
This was SO good! Well worth all the in and out of the freezer! The ice cream I used was Hagen Daz Creme Brulee so I made the caramel a bit darker amber than called for since the swirls in the ice cream are a bit of a burnt caramel (but not TOO much). Also, I dutifully used the 9" pie plate rather than my 9 1/2", deeper pan. I found when I put in the first layer of 1.5 pints of ice cream, the pan was pretty much full! The pie, therefore, was a one layer with all the peanut brittle, peanut butter (didn't have natural-style so I just warmed the crunchy that I had in the microwave to the point it would drizzle) and most of the caramel sauce on top. It was incredible just as it was, and I will definitely make it again with just the one layer which was plenty rich! Served 8 with servings appropriate to the rich "yummyness" of all the ingredients. Definitely a family fave!
What is Peanut Butter Fudge Ice Cream Pie?
Ice cream pie is exactly as the name suggests! Instead of just having scoops of ice cream in a bowl, this recipe provides a pie-crust bottom. In our case, an Oreo crust — but ice cream pies can be made with Graham cracker crusts too! (Hint: you can even use my Graham cracker recipe!)
Instead of just vanilla ice cream, I mix in some smooth peanut butter and top it with hot fudge sauce. Nothing goes better with peanut butter than some chocolate, right?
Ice Cream Sundae Pie
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Ice Cream Sundae Pie is a fun treat with a graham cracker crust, ice cream filling, and your favorite sundae toppings like fudge, whipped cream, and peanuts.
This easy recipe takes the idea of a classic cream pie and decadent ice cream sundae and combines them into one amazing Dessert Recipe. For more sweet and creamy pies try our Cookie Dough Pie, Peanut Butter Pie, or Birthday Cake Pie. They’re delicious, rich versions of a traditional pie that are sure to be a family favorite.
ICE CREAM SUNDAE PIE
This Ice Cream Pie is the perfect way to prepare a delicious ice cream sundae to share with family and friends. Instead of scooping up ice cream and adding all the toppings to each bowl, you just prep this recipe in advance then take it out of the freezer and slice it to serve. It’s easy, fun, and delicious!
Ice Cream Pie is made with all the best ice cream toppings. The easy Graham Cracker Crust is topped with a rich chocolate and peanut butter layer. Then Vanilla Ice cream is scooped over that. Before slicing the pie it gets topped with Hot Fudge, Whipped Topping, and peanuts. You can also add other sundae favorites like Caramel Sauce, sprinkles, cherries, and any other toppings you’d like.
Ice Cream Sundae Pie is a great recipe to serve in the Summer. It’s sure to be a favorite at potlucks, parties, and picnics. You can prep it a few hours in advance and then leave it in the freezer until you’re ready to serve.
It also makes a fun alternative to a birthday cake. Top it off with rainbow sprinkles and candles for the ultimate ice cream Birthday cake.