Description
This 6-ingredient peanut butter ice cream pie combines a no-bake Oreo cookie crust, extra creamy peanut butter ice cream filling, swirls of peanut butter, and lots of Reese’s Pieces. Make it ahead of time, and feel free to use another flavor ice cream.
Ingredients
22 regular Oreo cookies (not Double-Stuf)
5 Tablespoons (71g) unsalted butter, melted
1 cup (240ml) cold heavy cream or heavy whipping cream
1 quart peanut butter ice cream, softened
1/4 cup (62g) melted creamy peanut butter, plus more for garnish
1/3 cup (67g) Reese’s Pieces, crushed, plus more for garnish
Optional: whipped cream for topping
Instructions
- Make the crust: In a food processor or blender/chopper, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch springform pan (that’s at least 2.5-3 inches deep). With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Fold softened ice cream into the whipped cream. This will take a couple minutes, as the ice cream is much stiffer than the whipped cream.
- Spoon half of the filling into the prepared crust. Drizzle half of the melted peanut butter over the filling. Spread the rest of the filling on top as best you can, and drizzle with remaining melted peanut butter. Sprinkle with crushed Reese’s Pieces. Cover and freeze for at least 6 hours and up to 48 hours.
- Remove from the freezer and feel free to garnish with more melted peanut butter, crushed Reese’s Pieces, and whipped cream. Allow frozen pie to sit at room temperature for 5 minutes to soften slightly before slicing and serving. For neat slices, use your sharpest knife, and dip it in some hot water before each cut.
- Cover and store leftover pie in the freezer for up to 5 days.
Notes
You can substitute your favorite ice cream flavor for the peanut butter ice cream in this recipe.
Make sure to pack the crust tightly for best results.
This pie can be made up to 48 hours in advance and stored in the freezer until ready to serve.
- Prep Time: 20 minutes
- Cook Time: o minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
