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Peanut Butter Ice Cream Pie
Peanut Butter Ice Cream Pie
After you taste this, you'll never want a store-bought ice cream cake again!
Equipment
- 1 9" Springform Pan
- 1 Food Processor
- 2 Mixing Bowls
- 1 Ice Cream Scoop
- 1 Offset Spatula
Ingredients
- 255 g Creamy Peanut Butter (1 cup)
- 150 g Nutella (1/2 cup)
- 420 g Graham Crackers (1 box)
- 4 oz Vegetable Oil (Canola works too)
- 4 tbsp Unsalted Butter (1/2 stick, cut into small cubes)
- 2 oz Cold Water
- 1 oz Shortening or Nonstick Baking Spray
- 1.5 qt Vanilla Ice Cream
- 1 c Whipped Cream
Instructions
- In one mixing bowl, mix Peanut Butter with 2 oz of Vegetable Oil
- In the other mixing bowl, mix the Nutella with 2 oz of Vegetable Oil
- Put the Graham Crackers in a Food Processor and pulse 4-5 times until the Crackers are broken down
- Add in Butter and Water to Food Processor and pulse until the mix begins to come together as a dough
- Spread shortening along the inside and bottom of the springform pan
- Form a crust around the pan with the Graham Cracker dough, but be careful not to press so hard that it sticks
- Freeze until crust is hard (60+ minutes)
- Spread Peanut Butter along the bottom and sides of the crust and freeze until hard
- Soften Ice Cream on counter for 20 minutes (or microwave for 30 seconds)
- Add Ice Cream to the pie and return to freezer (this should fill the crust roughly 80% of the way up)
- Spread a layer of Nutella above the ice cream and return to freezer
- Top with Whipped Cream, Nutella, Salted Caramel, or any other topping you like!
Notes
I love making things from scratch but, in this instance, I think a good brand of store-bought vanilla ice cream will do the trick.
There is a lot of start and stop with this dessert. A bulk of the time is spent waiting for the next layer to freeze.
