Go Back
–+ servings
Peanut Butter Ice Cream Pie Recipe

Peanut Butter Ice Cream Pie

iamwinfred
This Peanut Butter Ice Cream Pie is a no-bake frozen dessert that delivers big, creamy peanut butter flavor in every slice. Built on a buttery Oreo cookie crust and filled with a light, mousse-like peanut butter and vanilla ice cream filling, it comes together in under 30 minutes of active prep and sets up beautifully in the freezer. Perfect for summer entertaining, birthday celebrations, or anytime you want a make-ahead dessert that genuinely impresses a crowd.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Freeze Time 6 hours
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 420 kcal

Equipment

  • 9-inch deep dish pie plate Glass or ceramic recommended for even freezing
  • Food processor For crushing Oreo cookies; a zip-lock bag and rolling pin work as an alternative
  • Large mixing bowl
  • Hand mixer Or stand mixer; can also stir vigorously by hand
  • Rubber spatula For folding and smoothing the filling
  • Measuring cups and spoons
  • Plastic wrap For covering the pie during freezing
  • Aluminum foil For covering the pie during extended freezer storage
  • Sharp knife Run under hot water before each cut for clean slices
  • Offset spatula (optional) For smoothing the top of the filling evenly

Ingredients
  

For the Oreo Crust

  • 24 Oreo cookies classic, not double-stuffed; crushed into fine crumbs
  • 5 tbsp unsalted butter melted; about 70g

For the Peanut Butter Ice Cream Filling

  • 1.5 quarts vanilla ice cream about 6 cups or 1.4 liters; slightly softened to soft-serve consistency
  • 1 cup creamy peanut butter about 250g; use commercial style such as Jif or Skippy, not natural
  • 8 oz Cool Whip frozen whipped topping 225g; thawed; or substitute homemade whipped cream
  • 1/2 cup powdered sugar about 60g; also called icing sugar
  • 1 tsp pure vanilla extract

Optional Toppings

  • hot fudge sauce warmed for drizzling over individual slices
  • mini peanut butter cups such as Reese's; roughly chopped
  • Oreo cookies extra; crushed, for garnish
  • salted roasted peanuts roughly chopped, for garnish
  • whipped cream for serving

Instructions
 

  • Remove the vanilla ice cream from the freezer and let it sit on the counter for 20 to 30 minutes until it reaches a soft-serve consistency. Do not allow it to melt fully, as this will affect the texture of the finished pie.
  • Pulse 24 Oreo cookies in a food processor until they form fine, even crumbs, then stir in the 5 tablespoons of melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie plate, then freeze for 15 minutes.
  • In a large bowl, beat together the 1 cup creamy peanut butter, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Fold in the softened vanilla ice cream in 2 to 3 additions, then gently fold in the thawed Cool Whip until just combined.
  • Pour the peanut butter filling into the chilled Oreo crust and smooth the top evenly with an offset spatula or the back of a spoon. Add any desired toppings such as crushed Oreos or chopped peanut butter cups now if you want them frozen into the pie.
  • Cover the pie loosely with plastic wrap and freeze for a minimum of 4 to 6 hours, or overnight for best results, until completely solid. Do not rush this step as an underchilled pie will not slice cleanly.
  • Let the pie rest at room temperature for 5 to 10 minutes before slicing, running a sharp knife under hot water and wiping it dry between each cut. Serve topped with warm hot fudge sauce, whipped cream, and chopped peanut butter cups as desired.

Notes

  • Use a commercial creamy peanut butter like Jif or Skippy. Natural peanut butters with separated oils can turn grainy or oily when frozen.
  • Do not over-soften the ice cream. You want a soft-serve consistency, not melted liquid. Overly melted ice cream will refreeze with an icy, dense texture.
  • Press the Oreo crust firmly and evenly with the bottom of a measuring cup so it holds together when sliced. A loose crust will crumble when cut.
  • Freeze the pie overnight rather than the minimum 4 hours for the cleanest, most stable slices.
  • Run your knife under hot water and wipe it dry between each cut for perfectly clean slices every time.
  • Add warm drizzle toppings like hot fudge or caramel sauce right before serving rather than before freezing to avoid an icy surface.
  • Make-ahead tip: This pie can be made up to 7 days in advance. Wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
  • For individual servings, slice the entire pie, wrap each slice in plastic wrap, and store in a freezer-safe container for easy grab-and-go portions.
  • Flavor variation: Substitute chocolate ice cream for vanilla for a dark chocolate-peanut butter version, or use coffee ice cream for a mocha twist.
  • Do not refrigerate this pie in lieu of freezing. Refrigerating will cause the filling to become soft and loose rather than firm and sliceable.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 42gProtein: 9gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 240mgPotassium: 230mgFiber: 2gSugar: 30gVitamin A: 8IUCalcium: 10mgIron: 6mg
Keyword easy ice cream pie, make ahead dessert, no bake frozen dessert, oreo crust pie, peanut butter ice cream pie
Tried this recipe?Let us know how it was!