Peanut Butter Ice Cream Pie With Fudge Topping Recipe

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Peanut Butter Ice Cream Pie with Fudge Topping

Vicki Butts (lazyme)


From Bon Appetit 1995.

☆☆☆☆☆ 0 votes
20 Min
15 Min
Stove Top


peanut butter sandwich cookies (about 12 oz)
5 Tbsp
unsalted butter, melted
18 oz
hot fudge sauce
3 pt
vanilla and peanut butter swirl ice cream, softened
chopped roasted unsalted peanuts


1Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides.
2Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour.
3Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours.
4Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
5Run small sharp knife around pan sides to loosen crust. Release pan sides.
6Cut pie into wedges and serve.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American