Zutaten für Peanut Butter Cup Cookie Ice Cream Pie
- Creamy Peanut Butter
- 1/4 cup honey
- Vanilla Ice Cream
- Cookie
- Chocolate Wafer Pie Crust
- 1/4 cup chocolate syrup
- 1/2 cup Cool Whip or whipped cream
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Zubereitung von Peanut Butter Cup Cookie Ice Cream Pie
- Place a large bowl in the freezer to chill for at least 15 minutes.
- In a medium bowl, mix 1/2 cup creamy peanut butter with 1/4 cup honey until smooth.
- Add 2 pints (approximately 4 cups) of softened vanilla ice cream to the chilled large bowl.
- Add the peanut butter mixture and 1 cup of chopped peanut butter cup cookies to the softened ice cream.
- Gently mix on low speed with an electric mixer or by hand until just combined. Do not overmix.
- Spoon half of the ice cream mixture into a 9-inch pie crust.
- Drizzle 1/4 cup chocolate syrup evenly over the first ice cream layer.
- Spoon the remaining ice cream mixture over the chocolate syrup layer.
- Smooth the top with a spatula or spoon to create a level surface.
- Garnish with 1/2 cup Cool Whip, whipped cream, or other desired topping.
- Cover the pie and freeze for at least 4 hours, or preferably overnight, until firm.
- Let the pie sit at room temperature for 10-15 minutes before slicing to allow for easier serving.
- Optional: Garnish with additional cookie pieces, chocolate syrup, or chocolate curls before serving.
- Freeze any leftover pie.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
116g
Fat
34g
Carbs
13g
