Alaskan Peanut Butter Ice Cream Pie Recipes

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PEANUT BUTTER ICE CREAM PIE



Peanut Butter Ice Cream Pie image

Peanut butter and chocolate reign supreme as the best flavor duo thanks to this incredible cookie-crusted ice cream pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h30m

Yield 8

Number Of Ingredients 11

1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
1/4 cup butter, melted
2 pints (4 cups) peanut butter ice cream
1 pint (2 cups) chocolate or vanilla ice cream
1/2 cup salted cocktail peanuts
1 cup bittersweet or semisweet chocolate chips (6 oz)
1/4 cup creamy peanut butter
Dash salt
1/4 cup whipping cream
1 tablespoon light corn syrup
1 cup chocolate-covered peanuts, coarsely chopped

Steps:

  • Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
  • In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
  • Spread 1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
  • Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.

Nutrition Facts : Calories 720, Carbohydrate 69 g, Cholesterol 70 mg, Fat 7, Fiber 5 g, Protein 13 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g

ALASKAN PEANUT BUTTER ICE CREAM PIE



Alaskan Peanut Butter Ice Cream Pie image

This has been our dessert of choice for family birthdays! The kids love to choose different flavors of ice cream. In fact, the youngest is 19 today and is having it still! Some favorite ice cream flavors are coffee and cookies and cream.

Provided by MegNC

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 5

⅔ cup creamy peanut butter
⅓ cup corn syrup (such as Karo®)
3 cups crushed sugar-frosted corn flake cereal (such as Frosted Flakes®)
½ gallon coffee ice cream, softened
2 tablespoons chocolate syrup, or to taste

Steps:

  • Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
  • Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
  • Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
  • Put pie in freezer and freeze until firm in the center, at least 30 minutes.

Nutrition Facts : Calories 847.2 calories, Carbohydrate 89.5 g, Cholesterol 240 mg, Fat 47.3 g, Fiber 2.1 g, Protein 17.2 g, SaturatedFat 24.5 g, Sodium 494.7 mg, Sugar 63 g

PEANUT BUTTER ICE CREAM PIE



Peanut Butter Ice Cream Pie image

This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/2 cups chocolate wafer crumbs, divided
1/4 cup sugar
1/2 cup butter, melted
1 quart vanilla ice cream, softened
1/2 cup chunky peanut butter
1 cup whipped topping
Peanuts, optional

Steps:

  • Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.

Nutrition Facts :

PEANUT BUTTER ICE CREAM PIE



Peanut Butter Ice Cream Pie image

This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.

Provided by october sky

Categories     Pie

Time 4h5m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 5

2 chocolate cookie pie crust (I use Keebler brand)
1/2 gallon vanilla ice cream, softened
1 (18 ounce) jar creamy peanut butter (or 2 Cups)
1 (8 ounce) container Cool Whip
8 reeces peanut butter cups, chopped

Steps:

  • Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
  • Stir in the Cool Whip until well blended.
  • Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
  • Take out about 10 minutes before serving for easier slicing. Enjoy!

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