This Chocolate Chip Peanut Butter Ice Cream Pie is a Heavenly Indulgence!!
I thought I would whip up a little treat (in the form of that gorgeous Chocolate Chip Peanut Butter Ice Cream Pie up there!!! ^^^) because well, it’s Thursday, which means tomorrow’s Friday, and Friday counts as part of the weekend, right? I know, I know, not really. But this week let’s just start the weekend off early.
And with a bang!
You will also love these sweet treats – Try my Rosemary Infused Fudgy Chocolate Brownies, The Best Chocolate Brownie Birthday Cake (Sugar Free), my Chocolate Chip Raspberry Coffee Cake (my all time favourite cake!), my Super Food Chocolate Orange Pecan Bark, my Zesty Orange Honey Layer Cake and my Dairy & Sugar Free Almond Chocolate Truffles.
Chocolate Chip Peanut Butter Ice Cream Pie is not for the faint dessert heart…It’s for true dessert lovers. Those of us who dream of the smooth, creamy texture of vanilla ice cream with the smooth, creamy texture of peanut butter (or any nut butter) with little crunchy peanut bits here and there, and a mixture of dark and milk chocolate chips generously folded in.
The mixture is piled high into a baked, crunchy and golden biscuit base made from tennis biscuits (or graham crackers) and smoothed out with a metal spoon. Then it’s topped with either chocolate chips, chocolate shavings or chopped nuts, or ALL THREE. All three sounds good to me!
Who am I kidding? EVERYONE WILL LOVE THIS DESSERT!
This Ice Cream Pie conjures up the ringing bells of ice cream trolleys down our street growing up, ice cream lollies on the beach and all kinds of childhood sweet treat memories…It’s just one of those puddings that makes you think of all the best things in life rolled up into one little dessert! Puppies romping in fields of daisies…Gone too far? It really is that much of a feel good dessert!
What you will need to make this Pie:
- A tub of vanilla ice cream
- Crunchy peanut butter, or any nut butter you like – you can also use smooth nut butter, I just decided the more crunch the better
- Dark chocolate chips and milk chocolate chips
- Chopped nuts for the top – I used hazelnuts and they were delish!
- Tennis biscuits or graham crackers for the biscuit base
- A little bit of melted butter
- And 40 minutes
This pie takes about 50 minutes to 1 hour to set in the freezer before you can slice and serve it. If you’re pressed for time on the day, make it ahead, it’ll look just as pretty the next day! If you do freeze it overnight, I’d take it out the freezer a few minutes before you serve it, to let it soften just a tad, so it slices easily.
The versatility of this Ice Cream Pie recipe is what gets me so excited to make another one!
You could make this your own in so many ways…Like turning it into a fruity ice cream pie by skipping the peanut butter and chocolate and folding blended up fresh berries into the ice cream. Or making a lemon ice cream pie by adding a little lemon juice and zest to the ice cream. You could also make a double chocolate ice cream pie with chocolate ice cream and chocolate chips folded in. The options are truly endless!
I hope you will have as much fun making this, or your own version of this Chocolate Chip Peanut Butter Ice Cream Pie as I did!! I know I’ll be making this again soon, and I’d love to hear how your Ice Cream Pie turns out, let me know in the comments.
It’s Ice Cream Pie making time…
- 150g tennis biscuits (or graham crackers)
- ½ cup + 1 tbsp butter, melted
- 60g dark chocolate chips (or chopped chocolate bar)
- 60g milk chocolate chips (or chopped chocolate bar)
- ¾ cup crunchy peanut butter
- 1.8 litre tub of vanilla ice cream, slightly softened
- A few chopped hazelnuts for garnish
- Preheat oven to 180°C (356°F) and get out a 9 inch round pie dish or disposable pie dish.
- Place the tennis biscuits into a ziplock bag and pound them with a rolling pin until they resemble crumbs. Pour the biscuit crumbs into a mixing bowl and stir in the melted butter until well combined. Press down into the base and up the sides of the pie dish.
- Bake for 6 minutes for the base to set. Allow the biscuit base to cool completely on a cooling rack.
- In a large mixing bowl, and using a metal spoon, stir together the ice cream and peanut butter until mostly combined, then stir in the chocolate chips until evenly distributed. Spoon the ice cream mixture into the cool biscuit base and even out with a metal spoon.
- Top the pie with chocolate shavings, chocolate chips or chopped hazelnuts (or a nut of your choice) and place in the freezer to set, this takes about 50 minutes - 1 hour. You want to be able to cut nice clean slices.
- Serve and enjoy!