Ingredients for Peanut Butter Ice Cream Pie
- Refrigerated Chocolate Chip Cookie Dough
- ½ cup (115g) creamy peanut butter
- Vanilla Ice Cream
- ½ cup (60g) salted peanuts, chopped
- 2 tablespoons (30ml) chocolate syrup
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How to Make Peanut Butter Ice Cream Pie
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie plate.
- Press ¾ (approximately 7.5 oz) of a package of refrigerated cookie dough into the bottom and up the sides of the prepared pie plate.
- Bake for 15-20 minutes, or until golden brown.
- Remove from oven and gently flatten the crust with the back of a spoon.
- Let cool completely on a wire rack.
- Spread ¼ cup (55g) of creamy peanut butter evenly over the cooled crust.
- In a medium bowl, gently mix 2 cups (475ml) of your favorite vanilla ice cream (slightly softened), the remaining ¼ cup (55g) of peanut butter, and ¼ cup (30g) of chopped peanuts.
- Spoon the ice cream mixture into the prepared cookie crust.
- Spread evenly to the edges.
- Drizzle with 2 tablespoons (30ml) of chocolate syrup and sprinkle with additional ¼ cup (30g) of chopped peanuts.
- Freeze for at least 2 hours, or preferably overnight, until firm.
- While the pie is freezing, bake the remaining cookie dough according to package directions.
- Cool completely on a wire rack and crumble the cookies for garnish (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
46g
Fat
44g
Carbs
18g