Chocolate Peanut Butter Ice Cream Pie

It’s a fact: dad’s love ice cream. They think that no one notices when they sneak off after dinner to stealth dip a spoonful from the freezer, but we do. And if they happen to be along at the grocery, dad’s are also known to deposit a pint or two in the shopping cart. A guy’s gotta have some fun, and ice cream hits the mark. 

Let dad chill and show him how cool he is with a frozen dessert made especially for him. It looks like you fussed, but this easy to assemble pie takes no time at all. Serve up his favorite flavors with a custom made sweet treat that is sure to please. Do this on your own if you already know what he likes, or let dad pick the ice cream, cookies, and toppings and make it to order. 

This Chocolate Peanut Butter Ice Cream Pie was designed with dads who love peanut butter in mind. It has cool chocolate ice cream swirled with creamy peanut butter frozen into a crumbly peanut butter cookie crust. Topped with chopped peanut butter cups and a drizzle of peanut butter and chocolate, it’s decadent and delicious. (Don’t look when he sneaks that second slice.)

Because you use your freezer, and not your oven, this creamy, crunchy dessert won’t heat your house up when it’s sweltering outside. Just mix a few ingredients together, spread into a cookie crust, and let your freezer work its magic. Prep it a day ahead and freeze it overnight or make and freeze it days ahead. Just be sure he doesn’t know it’s there, or your dessert may go missing.

Make your own crust or use a prepared one. You can use the ever popular graham crackers, or try Oreos, vanilla wafers, gingersnaps, shortbread, chocolate wafers, or peanut butter cookies. Blitz cookies in a food processor or blender (or use a rolling pin to crush the cookies in a ziplock bag) until you get fine, sandy crumbs. 

I used 2 cups of crumbs because I wanted to give dad a more generous crust. If you add the sugar while the crumbs are still in your food processor, you can give it a quick pulse, then add the butter. Transfer to your pie plate, then press firmly around the bottom and up the sides. You can use a measuring cup or a drinking glass for a less messy way to help you get an even crust. 

Give dad what he wants. Breakfast in bed, no chores at all, an afternoon nap, and the dinner of his choice. Let him take charge of the remote all day. And don’t forget that ice cream pie for dessert. 

Chocolate Peanut Butter Ice Cream Pie

  • 2 cups Nutter Butter Peanut Butter cookie crumbs (about 1/2 of 16-ounce package)
  • 3 Tablespoons sugar
  • 4 Tablespoons melted butter
  • 1.5 quart chocolate ice cream
  • 1/2 cup creamy peanut butter
  • 8 snack-size Reese’s Peanut Butter Cups, cut into chunks 
  • 1/3 cup chocolate chips

Mix cookie crumbs, sugar, and melted butter in a bowl until well combined. Press firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate 30 minutes. 

Let ice cream sit at room temperature to soften, about 10 minutes. Using a small microwave-safe bowl, heat peanut butter for 30 second increments, stirring after each, until warm and drizzly. Scoop half of ice cream into a medium bowl and stir to soften. Spoon warm peanut butter over ice cream and stir lightly to mix. Transfer ice cream into prepared crust, then top with half of chopped peanut butter cups. Place pie in freezer for a few minutes, until remaining ice cream softens. 

Melt chocolate chips in microwave-safe bowl for 30 seconds. Stir, then microwave 20-25 seconds and stir again; repeat until melted. Transfer softened ice cream to bowl and stir until smooth; remove pie from freezer and top with softened ice cream, spreading evenly. Drizzle top of pie with chocolate and peanut butter. Top with remaining chopped peanut butter cups. Return pie to freezer and let freeze until set, at least 2 hours or up to overnight. Once firm, cover tightly. To serve, remove from freezer and let soften for 15 to 20 minutes in the refrigerator, or for 5 to 10 minutes at room temperature, before cutting. To cut, dip knife in a glass of hot water and dry on a paper towel between slices. Repeat between slices as needed.

Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

Scroll to top