Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicious easy peanut butter ice cream pie topped with chocolate drizzle

Easy Peanut Butter Ice Cream Pie

  • Author: Louna
  • Total Time: 6 hours 20 minutes (including freezing)
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

Easy Peanut Butter Ice Cream Pie is a no-bake, creamy dessert combining peanut butter ice cream with a crunchy Oreo cookie crust, topped with whipped cream, peanut butter drizzle, and Reese’s Pieces for extra texture and flavor. Perfect for warm weather, it’s simple to make and ideal for gatherings or a refreshing snack.

Ingredients

Scale
  • 22 regular Oreo cookies
  • 5 tablespoons unsalted butter, melted
  • 1 cup cold heavy cream
  • 1 quart peanut butter ice cream, softened
  • 1/4 cup melted creamy peanut butter
  • 1/3 cup crushed Reese’s Pieces (optional)
  • Optional whipped cream for topping

Instructions

  1. Crush Oreo cookies in a food processor until fine crumbs form (about 2 cups packed).
  2. Mix crushed Oreos with melted butter until combined and holds when pressed.
  3. Press mixture evenly into bottom and up sides of a 9-inch springform pan. Set aside.
  4. Whip cold heavy cream with a hand mixer until stiff peaks form.
  5. Gently fold softened peanut butter ice cream into whipped cream until combined and fluffy.
  6. Spoon half the filling into the crust, drizzle half the melted peanut butter over it.
  7. Add remaining filling on top, smooth, and drizzle remaining peanut butter over.
  8. Sprinkle crushed Reese’s Pieces on top, if using.
  9. Cover pie and freeze for at least 6 hours or until set.
  10. Before serving, let pie sit at room temperature for 5 minutes to soften for easier slicing.
  11. Optional: garnish slices with extra peanut butter drizzle, whipped cream, and Reese’s Pieces.

Notes

  • Make sure ice cream is softened before folding to avoid lumps.
  • Do not overwhip heavy cream or it may turn grainy or butter-like.
  • Press crust firmly to prevent crumbling when serving.
  • Let pie rest briefly at room temperature before slicing for cleaner cuts.
  • Store leftover pie covered in freezer or airtight container for several days.
  • Customize with gluten-free cookies or alternative ice cream flavors.
  • Tap pie gently after assembling to remove air bubbles and set filling evenly.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (no-bake)
  • Category: Dessert
  • Method: No-Bake, Freezing
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: 380 kcal
  • Sugar: 30 g
  • Sodium: 120 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 75 mg

Keywords: Peanut Butter Ice Cream Pie, no-bake dessert, Oreo crust, summer dessert, frozen pie, easy dessert, peanut butter dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made! @LounaRecipes

Find it online: https://www.recipeslouna.com/easy-peanut-butter-ice-cream-pie/