Coco Mocha Peanut Butter Pie Ice Cream
Indulge in the ultimate no-churn dessert experience with this Coco Mocha Peanut Butter Pie Ice Cream—a decadent blend of rich cocoa, bold espresso, and creamy peanut butter that tastes like a frozen slice of pie heaven. This easy-to-make frozen treat requires just 20 minutes of preparation and layers luscious homemade ice cream with buttery graham cracker crumbs and optional bursts of mini chocolate chips for added texture. The whipped heavy cream makes it irresistibly creamy, while the combination of flavors provides a perfect balance of sweet, nutty, and slightly bitter mocha notes. Whether served in bowls or cones, this freezer-friendly dessert is guaranteed to be a showstopping summer favorite that combines the best of pie and ice cream into one dreamy bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 can (14 ounces) Sweetened condensed milk
- 3 tablespoons Unsweetened cocoa powder
- 1 teaspoon Instant espresso powder
- 1 cup Peanut butter (creamy)
- 1 teaspoon Vanilla extract
- 4 sheets Graham crackers
- 2 tablespoons Unsalted butter
- 1 cup Mini chocolate chips (optional)
Instructions
Place the graham crackers into a sealable plastic bag and crush them into fine crumbs using a rolling pin or food processor.
Melt the unsalted butter in a small microwave-safe bowl and mix it with the graham cracker crumbs until evenly combined. Set aside to use as a crust topping.
In a large mixing bowl, combine the sweetened condensed milk, cocoa powder, espresso powder, peanut butter, and vanilla extract. Whisk together until smooth and fully combined. Set aside.
In a separate chilled bowl, use an electric hand mixer or stand mixer to whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture in batches, being careful not to deflate the air in the whipped cream.
Once the mixture is smooth and well combined, transfer half of it into a 9x5-inch loaf pan or freezer-safe container.
Sprinkle half of the graham cracker crumb mixture and mini chocolate chips (if using) evenly over the ice cream layer.
Pour the remaining ice cream mixture into the pan and top with the remaining graham cracker crumbs and mini chocolate chips.
Cover with plastic wrap or a lid and freeze for at least 6 hours or until firm.
Serve in bowls or cones and enjoy the creamy, chocolaty, peanut-buttery goodness with satisfying bits of crunch!
Nutrition Facts
Calories |
5674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.5 g | 512% | |
| Saturated Fat | 187.2 g | 936% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 431.0 g | 157% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 359.0 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1438 mg | 111% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3788 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
