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. See recipe Note.
Ingredients
Oreo Cookie Crust
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
Filling
- 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 if desired
- 1/3 cup (67g) Reese’s Pieces, crushed, plus more for garnish if desired
- 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. I used Wilton 1M piping tip for the whipped cream in the pictured pie.
- 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
- Special Tools (affiliate links): Food Processor or Blender/Chopper | 9-inch Springform Pan | Electric Mixer (Handheld or Stand Mixer) | Piping Bag (Disposable or Reusable) and Wilton 1M piping tip (for optional whipped cream topping)
- Can I Use a Graham Cracker Crust? Yes. Feel free to replace the Oreo cookie crust with this graham cracker crust. No need to bake it.
- Ice Cream: Any brand of peanut butter ice cream is fine. I usually use Reese’s brand, which has peanut butter cups inside. You can also use frozen yogurt, or another flavor. Make sure you check the size of the ice cream carton. Most cartons are 1.5 quarts. You only need 1 quart for this recipe.
- What Can I Use Instead of Peanut Butter? Feel free to swap the peanut butter ice cream for another flavor such as chocolate, strawberry, vanilla, cookie dough, etc. You can skip the melted peanut butter, or replace with warmed Nutella or even chocolate ganache (while it’s still warm!). Feel free to skip the crushed Reese’s Pieces, or replace with chocolate chips, crushed M&Ms or Oreos, or another favorite ice cream topping. I find M&Ms bleed their color a bit into the ice cream, so keep that in mind.