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!
- 20 chocolate sandwich cookies I used these
- 4 tablespoons unsalted butter melted
- 1.5 quarts vanilla ice cream softened
- ½ cup peanut butter I used salted crunchy peanut butter
- ½ cup chopped peanut butter cups
- 1 cup cold heavy cream
- ¼ cup powdered sugar
- 3 tablespoons creamy peanut butter at room temperature
- 1 cup chopped peanut butter cups
- Hot fudge sauce heated enough to pour but not hot
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.
Meanwhile, place the softened ice cream into a large bowl and add ½ cup peanut butter, stir until the peanut butter is evenly distributed. Add ½ 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.
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.
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.
Calories: 657kcal | Carbohydrates: 58g | Protein: 11g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 107mg | Sodium: 324mg | Potassium: 472mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1085IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 2.6mg