Peanut Butter Cup Cookie Ice Cream Pie
Indulge in the ultimate sweet treat with this Peanut Butter Cup Cookie Ice Cream Pie, a no-bake dessert that combines layers of rich decadence and irresistible flavors. A buttery chocolate cookie crust forms the perfect base for creamy vanilla ice cream swirled with chopped mini peanut butter cups, while warm hot fudge sauce ties everything together in gooey perfection. Finished with optional whipped cream, halved peanut butter cups, and chocolate shavings, this frozen delight is as visually stunning as it is delicious. With just 25 minutes of prep time and a make-ahead advantage, this easy ice cream pie is ideal for summer celebrations, birthday parties, or any time you're craving a decadent frozen dessert.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 4 cups Vanilla ice cream, slightly softened
- 1.5 cups Mini peanut butter cups, chopped
- 0.75 cup Hot fudge sauce, slightly warmed
- 1 cup Whipped cream (optional, for garnish)
- 6 pieces Peanut butter cups, halved (for garnish)
- 2 tablespoons Chocolate shavings or sprinkles (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until they form fine crumbs. Alternatively, place the cookies in a resealable bag and crush them with a rolling pin.
Transfer the cookie crumbs to a medium bowl and mix in the melted butter until evenly combined.
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the bottom of a flat glass or measuring cup to ensure an even layer. Place the crust in the freezer for 10 minutes to set.
Meanwhile, scoop the softened vanilla ice cream into a large mixing bowl. Add 1 cup of the chopped mini peanut butter cups and fold them into the ice cream until well distributed.
Remove the crust from the freezer and spread half of the hot fudge sauce over the bottom of the crust. Spoon the ice cream mixture on top, spreading it into an even layer.
Drizzle the remaining hot fudge sauce over the ice cream layer and sprinkle the remaining 0.5 cup of chopped peanut butter cups on top.
Cover the pie with plastic wrap and freeze for at least 4 hours, or until fully set.
Before serving, optionally garnish the pie with whipped cream, halved peanut butter cups, and chocolate shavings or sprinkles.
Allow the pie to sit at room temperature for 5–10 minutes to soften slightly before slicing and serving. Enjoy!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 426 mg | 19% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 82.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 230 mg | 18% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 567 mg | 12% | |
*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.
