Can the combination of peanut butter and chocolate ever be a bad thing? Nope. And a cold treat on a hot summer day is never a bad call either. Well, today we’re putting all of that together to bring you this truly scrumptious Peanut Butter Chocolate Ice Cream Pie. Just typing that has me thinking I need to march back to the kitchen and make one right now. Hmm, do I have all the ingredients?
Well, let’s go through what makes up this yumm-tastic concoction. For the crust, there’s a fab sweet-salty combo of crushed oreos, pretzels, a little salt, just touch of sugar and some melted butter for that perfect crumb & bite. Then once that bakes up into cookie-esque goodness and cools, we coat the bottom with a luscious layer of chocolate ice cream (store-bought for the lazy-summer win.) Pop that in the freezer while you whip up an easy PB mousse.
For the mousse, don’t worry nothing complicated here, we start by making a brown sugar whipped cream. (Just whipped cream sweetened using a little brown sugar.) And while that gets a quick chill, we beat together some cream cheese, peanut butter , confectioner’s sugar and a little salt and vanilla. Last, a dash of heavy cream gets thrown in to get it extra creamy and smooth. And finally, the whipped cream gets gently folded into the peanut butter mixture to create that wonderful light and airy mousse essence. Dollop that all over the ice cream layer and swirl as much or little as your heart desires.
You can call it a day and pop it in the freezer until set or get a little fancy, and drizzle some melted chocolate on top and throw on some more crushed pretzels. Your choice. When it’s ready and has become an ice-creamy wonder of a pie, slice and sit-back and enjoy. And don’t worry, the ingredients are available all year long, so you can make it Any. Month. You. Want.
And as always, if you do give this a whirl, it would make me oh-so-happy if you let me know how it goes, down in the comment section below or tagged on Insta.
Peanut Butter Chocolate Ice Cream Pie
Ingredients
For the crust:
- 1 cup (140g) chocolate wafer cookies (such as oreos w/o the cream)
- 1/2 cup (45g) pretzels
- 1 tbsp granulated sugar
- 1/2 tsp kosher salt
- 7 tbsps (98g) unsalted butter, melted
For the filling:
- 16 oz chocolate ice cream, slightly softened
- 3/4 cup heavy cream, cold
- 1/4 cup (25g) brown sugar
- 8 oz cream cheese, slightly softened
- 1/2 cup (120g) peanut butter (*I use smooth)
- 1/2 cup (50g) powdered sugar
- 1/2 tsp kosher salt
- 1/2 tsp pure vanilla extract
- 1/4 cup heavy cream
To garnish: (*optional)
- 1/4 cup chocolate chips
- extra pretzels for the top
Instructions
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Preheat oven to 350F/ 177C.
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Add the chocolate wafer cookies, the pretzels, sugar and salt to a bowl of a food processor. Pulse until you have fine crumbs. (Or you can use a zip-top bag and crush them with a rolling pin.) Add the melted butter and pulse (or mix) until the crumbs are evenly moistened. Transfer to the tar pan/ pie plate and, using your fingers, press the mixture evenly into the bottom and up the sides. Chill for 15 minutes then bake in the preheated oven for 10-12 minutes until it no longer looks wet in the center. Set on a wire rack to cool completely.
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Once the crust has cooled completely, scoop the slightly softened chocolate ice cream into the cooled crust and spread it evenly all over the bottom with a rubber or offset spatula. Place in the freezer to firm up while you make the rest of the filling.
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Add 3/4 cup of the heavy cream and the brown sugar to the bowl of a stand mixer or large bowl (if using a handheld mixer.) Use the whisk to whip the cream to medium peaks. Transfer that to a bowl and place in the refrigerator.
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In the same bowl you used to whip the cream, add the cream cheese and peanut butter and using the paddle attachment or beaters, beat until smooth and creamy. Add the powdered sugar, salt and vanilla and beat again until smooth. Then pour in the remaining 1/4 cup of heavy cream and beat about 30 second to a minute until light and creamy.
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Now take the whipped cream out of the refrigerator and add about half to the peanut butter mixture. Use a rubber spatula to fold the two together. Once the whipped cream is almost fully incorporated, add the rest and continue to fold until everything is combined. Be careful not to deflate the fluffy whipped cream.
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Pour the filling over the ice cream lined crust, evening out the top with a knife or spatula, creating pretty swirls as desired. Place back in the freezer.
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If you want to garnish the top, melt the 1/4 cup of chocolate chips in a microwave in 15 second intervals or over a double boiler. Drizzle over the pie and sprinkle more crushed pretzels on top. Freeze for 4 hours or more until set enough to slice. Enjoy!
Recipe Notes
*Let the pie sit at room temp for about 10 minutes before cutting and serving.
*Keep covered in the freezer.
*If you want to speed up making the whipped cream, chill the bowl & the whisk in the freezer for about 10 minutes before whipping.
Amanda! Libor has now made this twice for Libra Season!!! It’s the best dessert of my life! Love you! You crazy treat genius! xo
This makes me so so happy to hear!! Glad you guys are loving it and I love that Libor is the one making it!! xx