Oh my goodness, you have to try this peanut butter cup ice cream pie—it’s the easiest, creamiest no-bake dessert you’ll ever make! Picture this: a crunchy chocolate crust, a luscious layer of vanilla ice cream, swirls of peanut butter, and chunks of peanut butter cups all drizzled with chocolate syrup. It’s like a frozen peanut butter cup dream come true. I first made this for a summer potluck, and let me tell you, it disappeared faster than the burgers on the grill. The best part? No oven required—just a freezer and a serious love for peanut butter and chocolate. Trust me, this pie is a total crowd-pleaser.
Why You’ll Love This Peanut Butter Cup Ice Cream Pie
This pie is my go-to dessert when I need something showstopping with minimal effort. Here’s why it’s absolutely irresistible:
- No oven needed. Just mix, layer, and freeze. Perfect for hot summer days when turning on the oven feels like torture
- Ready in minutes (plus freezing time). The active prep is so fast, you’ll have it made before the ice cream fully softens
- Simple ingredients. Nothing fancy here, just pantry staples and ice cream
- Crowd-pleasing magic. The combo of peanut butter and chocolate makes everyone act like kids at an ice cream truck
- Make-ahead dream. It actually gets better when frozen overnight, so no last-minute dessert stress
Seriously, this pie checks all the boxes: easy delicious, and guaranteed to disappear fast!
Ingredients for Peanut Butter Cup Ice Cream Pie
Here’s what you’ll need to make this dreamy frozen pie, and trust me, every ingredient plays a special role in creating that perfect texture and flavor:
- 1 1/2 cups chocolate cookie crumbs (I use Oreos with the filling scraped out, crushed into fine crumbs; a food processor makes this super easy)
- 1/4 cup melted unsalted butter (this binds our crust together, don’t skip it!)
- 1 pint vanilla ice cream, softened just enough to spread (about 15 minutes on the counter, you want it malleable but not soupy)
- 1/2 cup creamy peanut butter (the natural kind works too, but stir it well first)
- 1 cup chopped peanut butter cups (I use the mini ones, about 15 chopped into quarters)
- 1/2 cup chocolate syrup (the kind you’d put on ice cream, it gets deliciously fudgy when frozen)
- Whipped cream for topping (optional but highly recommended for that diner-style sundae feel)
See? Nothing weird or hard-to-find, just simple ingredients that transform into something magical when layered together.
How to Make Peanut Butter Cup Ice Cream Pie
Okay, here’s where the magic happens! Making this pie is so simple, but I’ll walk you through each step to ensure perfection. The key is taking it one layer at a time and not rushing the freezing steps. Trust me, patience pays off with this dessert.
Prep the Crust
First, grab a 9-inch pie pan no need to grease it. Mix your chocolate cookie crumbs with the melted butter until it looks like wet sand. Now comes the fun part: press this mixture firmly into the bottom and up the sides of your pan. I use the bottom of a measuring cup to get it nice and even. Pop it in the freezer for about 15 minutes. This quick chill helps the crust hold its shape when we add the ice cream.
Layer the Ice Cream and Toppings
Now for the good stuff! Take your softened ice cream and spread it evenly over the chilled crust. Work quickly here if the ice cream gets too melty; just put everything back in the freezer for 5 minutes. Then drizzle that peanut butter all over in glorious swirls (warming it slightly makes this easier). Follow with the chocolate syrup, don’t be shy! Finally, sprinkle those chopped peanut butter cups across the top, pressing some gently into the ice cream so they don’t all fall off when you slice it.
Freeze and Serve
Here’s where patience is key: cover your masterpiece with plastic wrap and freeze it for at least 4 hours, though overnight is even better. When you’re ready to serve, let it sit at room temperature for about 5 minutes for cleaner slices. Add a dollop of whipped cream if you’re feeling fancy, and watch everyone’s eyes light up when you bring this beauty to the table!
Tips for Perfect Peanut Butter Cup Ice Cream Pie
After making this pie more times than I can count (hey, it’s research!), I’ve picked up some foolproof tricks:
- Crumb perfection: A food processor makes the cookie crumbs beautifully fine, just pulse until they look like dark sand. No processor? A zip-top bag and rolling pin work too!
- Ice cream timing: Let it soften just until it spreads easily, about 15 minutes out of the freezer. Too soft and it’ll melt the crust.
- Storage smarts: Cover leftovers tightly with plastic wrap pressed directly on the surface to prevent ice crystals. It keeps beautifully for up to a week!
- Slicing secret: Run your knife under hot water between cuts for picture-perfect slices every time.
Follow these simple tips, and you’ll have pie perfection on your hands!
Ingredient Substitutions and Variations
One of the best things about this pie? It’s super adaptable! Here are some delicious ways to make it your own:
- Crust swap: Use graham crackers or vanilla wafers instead of chocolate cookies; both make fantastic bases.
- Nut butter option: Swap peanut butter for almond or cashew butter if you’re feeling fancy (or have allergies to consider).
- Ice cream experiments: Try chocolate, cookies and cream, or even butter pecan ice cream for fun flavor twists.
- Topping tweaks: Crushed pretzels add salty crunch, while caramel sauce makes a fabulous drizzle alongside the chocolate.
The possibilities are endless, just keep the basic ratios the same, and get creative with flavors you love!
Serving and Storage for Peanut Butter Cup Ice Cream Pie
This pie is best served straight from the freezer—just let it sit at room temperature for 5 minutes to soften slightly for cleaner slices. A hot knife makes slicing through those peanut butter cups a breeze. Leftovers? No problem! Just wrap tightly with plastic wrap (press it right against the surface) and store in the freezer for up to a week. Honestly, though, good luck having leftovers—this pie disappears fast!
Nutritional Information
Just so you know what you’re diving into (not that you’ll care once you taste it!), here’s the nutritional breakdown per slice. Remember, these are estimates; your exact numbers might vary depending on specific brands and how generous you are with those peanut butter swirls!
- Calories: 420
- Fat: 24g (10g saturated)
- Carbohydrates: 45g
- Sugar: 32g
- Protein: 8g
Hey, it’s dessert we’re here for the joy, not the calorie count! But now you can plan your meals accordingly before indulging in this frozen masterpiece.
Frequently Asked Questions
I get so many questions about this peanut butter cup ice cream pie. Here are the ones that pop up most often:
Can I use homemade ice cream in this recipe?
Absolutely! Homemade vanilla ice cream works beautifully, just make sure it’s soft enough to spread when you layer it. The key is getting that creamy texture right before freezing the whole pie.
How long should I let the pie thaw before serving?
About 5 minutes at room temperature is perfect. You want it just soft enough to slice easily, but still frosty cold. Any longer and the layers might get too melty!
Can I make this dairy-free?
Yes indeed! Use your favorite dairy-free ice cream and vegan butter for the crust. The peanut butter and chocolate syrup are usually dairy-free already, just double-check labels.
What’s the best way to chop peanut butter cups?
I pop them in the freezer for 10 minutes first; the cold makes them less sticky to chop. Use a sharp knife and quick cuts for clean pieces.
Can I prepare this more than a day ahead?
You sure can! The pie actually gets better after a full 24 hours in the freezer; the flavors meld together beautifully. Just wrap it well to prevent freezer burn.
Final Thoughts
Now go make this peanut butter cup ice cream pie and watch it become your new favorite dessert! I’d love to hear how yours turns out. Tag me when you share those glorious peanut butter swirls. Happy freezing!
For more delicious recipes and cooking inspiration, check out Family Tastes.
Print
Irresistible Peanut Butter Cup Ice Cream Pie in 15 Minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, no-bake dessert combining peanut butter cups and ice cream in a chocolate crust.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 1 pint vanilla ice cream, softened
- 1/2 cup peanut butter
- 1 cup chopped peanut butter cups
- 1/2 cup chocolate syrup
- Whipped cream for topping (optional)
Instructions
- Mix cookie crumbs and melted butter. Press into a pie pan.
- Freeze the crust for 15 minutes.
- Spread softened ice cream over the crust.
- Drizzle peanut butter and chocolate syrup over the ice cream.
- Sprinkle chopped peanut butter cups on top.
- Freeze for at least 4 hours before serving.
- Add whipped cream if desired.
Notes
- Use a food processor for fine cookie crumbs.
- Let ice cream soften for easier spreading.
- Store leftovers in the freezer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg