Best Peanut Butter Fudge Ice Cream Pie Recipes
PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING
Categories Dairy Nut Dessert Freeze/Chill Fourth of July Father's Day Frozen Dessert Bon Appétit
Yield Serves 12
Number Of Ingredients 5
Steps:
- Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
- Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.
PEANUT BUTTER-FUDGE-ICE CREAM PIE
This easy ice cream pie goes together fast with a playful and delicious cereal crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 4
Steps:
- In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
- In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
- Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.
Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g
PEANUT BUTTER FUDGE ICE CREAM PIE
I recently bought some french vanilla ice cream to use with a Dutch Apple Pie. Since we don't like plain vanilla ice cream, I needed a way to use the leftovers. Everyone loves peanut butter and chocolate so this frozen silky treat was born.
Provided by Laurie Lenartowicz
Categories Chocolate
Time 2h
Number Of Ingredients 8
Steps:
- 1. In a large bowl, soften the ice cream.
- 2. With electric mixer on low, whip in the peanut butter until well blended.
- 3. Spoon 1/2 of ice cream mixture into pie crust.
- 4. Top ice cream with 3/4 cup of the melted, cooled hot fudge. Top fudge with 1/4 cup of salted chopped peanuts.
- 5. Pour remaining ice cream into pie shell. Put remaining fudge in a plastic bag and cut off one corner. Drizzle top of pie with fudge. Drizzle caramel ice cream topping over the pie with a spoon.
- 6. Sprinkle top of pie with the remaining 1/4 cup peanuts. Cover and freeze for 2 or more hours until firm.
- 7. Decorate with whipped cream around the edges. Place peanut butter cups around the whipped cream (optional.)
- 8. When ready to serve, take pie from freezer and slice with a warm knife that's been run under hot water. Return unused portion covered to the freezer.
PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING
From Bon Appetit 1995.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Pies
Number Of Ingredients 5
Steps:
- Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides.
- Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour.
- Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours.
- Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
- Run small sharp knife around pan sides to loosen crust. Release pan sides.
- Cut pie into wedges and serve.
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