Peanut Ice Cream Pie Recipes

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PEANUTTY ICE CREAM PIE



Peanutty Ice Cream Pie image

A great party pie! Top with M&Ms®, sprinkles, toasted coconut, or chocolate shavings before serving.

Provided by Debbie Rowe

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 9

1 ⅓ cups finely chopped peanuts
3 tablespoons margarine, melted
2 tablespoons white sugar
¼ cup peanut butter
¼ cup light corn syrup
¼ cup flaked coconut
3 tablespoons chopped peanuts
1 quart vanilla ice cream, softened
¼ cup mini candy-coated chocolate pieces

Steps:

  • Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and refrigerate for 15 minutes.
  • In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust.
  • Cover and freeze overnight or until firm. Just before serving, sprinkle with mini candy-coated chocolate pieces, if desired.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 40.3 g, Cholesterol 29.3 mg, Fat 31.7 g, Fiber 3.9 g, Protein 11.4 g, SaturatedFat 9.7 g, Sodium 151.1 mg, Sugar 26.6 g

PEANUT BUTTER ICE CREAM PIE I



Peanut Butter Ice Cream Pie I image

For the peanut butter lovers in our family!

Provided by Carolyn

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 7

9 graham crackers, crushed
¾ cup salted peanuts, finely chopped
¼ cup white sugar
¼ cup butter, melted
1 quart vanilla ice cream, softened
½ cup crunchy peanut butter
¼ cup chopped salted peanuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
  • Bake crust in preheated oven for 8 minutes. Chill.
  • In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g

PEANUT BUTTER ICE CREAM PIE - HOLD ON TO YOUR LIPS



Peanut Butter Ice Cream Pie - Hold on to Your Lips image

This ice cream pie is so incredibly good. I can't even explain how wonderful it is. It's so easy to make too. Try it, you'll make it again and again!

Provided by Sarah in New York

Categories     Frozen Desserts

Time 2h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

15 Oreo cookies (crushed)
1/2 cup butter (melted)
1 quart vanilla ice cream (softened-not melted)
1 cup chunky peanut butter
1 teaspoon vanilla
1/2 cup peanuts (crushed)
1/4 cup chocolate syrup

Steps:

  • Combine Oreos and butter and mix well.
  • Press into pie dish to form a crust going 3/4 of the way up the sides.
  • Mix ice cream, peanut butter & vanilla until well blended and smooth.
  • Pour into crust.
  • Freeze for a few hours (until frozen).
  • Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.

Nutrition Facts : Calories 615.9, Fat 44.5, SaturatedFat 16.8, Cholesterol 59.6, Sodium 453.9, Carbohydrate 45.3, Fiber 4.7, Sugar 29.3, Protein 14.2

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 ICE CREAM PIE



Peanut Ice Cream Pie image

Everyone is nuts about this rich refreshing pie. It comes in handy as a quick and easy no-bake dessert for church dinners, card parties, showers and drop-in company. Judges at a northwest Kansas fair declared it a grand-prize winner.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/2 cups graham cracker crumbs (about 24 squares)
1/4 cup sugar
1/3 cup butter, softened
1 quart vanilla ice cream, softened
1/2 cup light corn syrup
1/3 cup chunky peanut butter
2/3 cup dry roasted peanuts

Steps:

  • In a large bowl, combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Spoon half of the ice cream into crust. , In a small bowl, combine the corn syrup and peanut butter; spoon half over ice cream. Sprinkle with half of the peanuts. Repeat layers. Freeze until firm.

Nutrition Facts : Calories 481 calories, Fat 28g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 399mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.

PEANUT BUTTER S'MORES ICE CREAM PIE



Peanut Butter S'mores Ice Cream Pie image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 7

1/3 cup plus 2 tablespoons smooth peanut butter
1/3 cup confectioners' sugar
1/3 cup heavy cream
One 9-inch prepared graham cracker pie crust
1 1/2 pints chocolate or chocolate chunk ice cream, softened
1 cup mini marshmallows
Chocolate syrup, for drizzling

Steps:

  • Combine the 1/3 cup peanut butter, confectioners' sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.
  • Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.
  • Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.

4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE



4-Ingredient Peanut Butter-Strawberry Ice Cream Pie image

Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 4

2 cups strawberry ice cream
3/4 cup smooth peanut butter
2 1/2 cups crispy rice cereal
6 strawberries, hulled and quartered or sliced

Steps:

  • Let the ice cream sit at room temperature to soften, about 20 minutes.
  • Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
  • Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.

PEANUT BUTTER CREAM PIE



Peanut Butter Cream Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 11

1 prepared 9-inch graham cracker crust
1/2 cup chopped salted peanuts
1 cup chocolate sauce
1/4 pound chocolate, shaved into curls
Fresh mint sprigs
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/2 cup crunchy peanut butter
2 tablespoons milk
1/2 cup chopped roasted peanuts
4 cups heavy cream, whipped until thick, in all

Steps:

  • Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.

REESE'S PEANUT BUTTER CUP ICE CREAM PIE RECIPE



Reese's Peanut Butter Cup Ice Cream Pie Recipe image

This Reese's Peanut Butter Cup Ice Cream Pie is a quick and delicious summer treat, that requires no baking, and simple ingredients.

Provided by Camille Beckstrand

Categories     Dessert

Time 3h10m

Number Of Ingredients 5

1 (9 inch) prepared graham cracker crust
½ gallon container peanut butter cup ice cream ((vanilla would work great too!), softened)
1 (12 ounce) bag miniature Reese's peanut butter cups (unwrapped and chopped into small pieces)
⅓ cup milk chocolate chip
⅓ cup peanut butter

Steps:

  • Spread softened ice cream in pie crust until it is level and even (I found that I didn't quite use the full half gallon, but you can if you want). Sprinkle chopped Reese's on top of the ice cream, until they completely cover the ice cream and are evenly spread out.
  • Place your chocolate chips in a microwave-safe bowl and microwave until melted (I usually do 30 second intervals- stirring in between each interval- until the chocolate is melted and smooth). Do the same with the peanut butter and melt until creamy and smooth.
  • Drizzle the melted chocolate and melted peanut butter on top of the Reese's candy.
  • Place in the freezer for at least 3-4 hours before serving. When ready to serve, remove pie from freezer and let thaw for 5-10 minutes- it will make cutting much easier.

Nutrition Facts : Calories 554 kcal, Carbohydrate 58 g, Protein 11 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 104 mg, Sodium 240 mg, Fiber 2 g, Sugar 51 g, ServingSize 1 serving

PEANUT BUTTER MAPLE ICE CREAM PIE



Peanut Butter Maple Ice Cream Pie image

Homemade pie can't get any easier than this! The recipe makes two pies, so you can enjoy one now and keep the other in the freezer for drop-in guests.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 5

2 quarts vanilla ice cream, softened
1 cup maple syrup
3/4 cup peanut butter
2 graham cracker crust (9 inches)
1/2 cup finely chopped peanuts

Steps:

  • In a large bowl, combine the ice cream, syrup and peanut butter until smooth. Transfer half into each crust. Cover and freeze for 2-3 hours. Just before serving, sprinkle with peanuts.

Nutrition Facts : Calories 385 calories, Fat 21g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 232mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 7g protein.

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 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!

ICE CREAM PIE



Ice Cream Pie image

My great-grandma's ice cream pie includes a Rice Krispies® crust and peanut buttery chocolate topping. This recipe can be changed to accommodate different tastes by changing the flavor of ice cream. My cousin has tried several different ones and loves them all.

Provided by steph414

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

3 tablespoons butter
3 tablespoons corn syrup
2 tablespoons brown sugar
2 ½ cups crispy rice cereal (such as Rice Krispies®)
¼ cup peanut butter, slightly melted
1 (12 ounce) jar chocolate fudge sauce, divided
1 teaspoon corn syrup, or to taste
2 quarts vanilla ice cream

Steps:

  • Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.
  • Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.
  • Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
  • Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
  • Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 76.6 g, Cholesterol 69.9 mg, Fat 26.8 g, Fiber 2.6 g, Protein 9.2 g, SaturatedFat 14.2 g, Sodium 391.6 mg, Sugar 49.6 g

PEANUT LOVER'S PIE



Peanut Lover's Pie image

In Poca, West Virginia, Lori Hunter adds peanut butter, honey toasted peanuts and peanut butter cups to this yummy chocolate ice cream pie. "It tastes like a specialty dessert from an ice cream shop," she says. TIP: "Since this pie is kept in the freezer, it can easily be made up ahead and frozen until shortly before needed," Lori notes. "It's an impressive dessert to serve to guests."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

6 tablespoons honey-roasted peanuts, divided
1-1/2 cups graham cracker crumbs
7 tablespoons butter, melted
3 pints chocolate ice cream, softened
1 cup plus 1 tablespoon peanut butter, divided
3/4 cup coarsely chopped peanut butter cups, divided
1/2 cup caramel ice cream topping

Steps:

  • Chop 1 tablespoon of peanuts; set aside. Place the remaining peanuts in a food processor; cover and process until ground. In a small bowl, combine the ground nuts, cracker crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Freeze until firm, about 30 minutes., In a large bowl, combine the ice cream and 1 cup peanut butter until blended. Spoon half into crust. Return remaining ice cream mixture to the freezer. Cover and freeze pie until almost firm, about 1 hour. Sprinkle with about two-thirds of the chopped peanut butter cups. Freeze for 30 minutes., Meanwhile, resoften remaining ice cream mixture. Spread over peanut butter cups (pie will be very full). Cover and freeze for at least 2 hours or until almost firm. Sprinkle with chopped peanuts and remaining chopped peanut butter cups. Cover and freeze until firm, about 1 hour longer., Remove from the freezer 15 minutes before serving. Combine caramel topping and remaining peanut butter; drizzle some over dessert plates. Top with a piece of pie; drizzle with remaining caramel mixture.

Nutrition Facts : Calories 729 calories, Fat 47g fat (18g saturated fat), Cholesterol 61mg cholesterol, Sodium 565mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 5g fiber), Protein 17g protein.

PEANUTTY ICE CREAM PIE



Peanutty Ice Cream Pie image

A friend gave me this recipe almost 20 years ago. The unique crust makes these cool slices extra peanutty and perfect for a party. I keep the recipe handy since it's great for any occasion. -Donna Cline, Pensacola, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 10

1-1/3 cups finely chopped peanuts
3 tablespoons butter, melted
2 tablespoons sugar
FILLING:
1/4 cup peanut butter
1/4 cup light corn syrup
1/4 cup sweetened shredded coconut
3 tablespoons chopped peanuts
1 quart vanilla ice cream, softened
M&M's miniature baking bits or semisweet chocolate chips

Steps:

  • Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate for 15 minutes. , In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust. Cover and freeze overnight or until firm. Just before serving, sprinkle with M&M's or chocolate chips.

Nutrition Facts : Calories 432 calories, Fat 30g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 272mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.

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

PEANUT BRITTLE AND CARAMEL CRUNCH ICE CREAM PIE



Peanut Brittle and Caramel Crunch Ice Cream Pie image

Sea salt and peanuts up the ante in this salty-sweet treat.

Provided by Sarah Tenaglia

Categories     Dessert     Kid-Friendly     Backyard BBQ     Frozen Dessert     Peanut     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Caramel Sauce:
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
Pie:
9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1/2 cup salted roasted cocktail peanuts
3 pints premium vanilla ice cream, slightly softened
5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
1 cup coarsely chopped peanut brittle

Steps:

  • For caramel sauce:
  • Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
  • Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
  • For pie:
  • Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
  • Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
  • Cut pie into wedges. Rewarm sauce and pass separately.

PEANUT BUTTER ICE CREAM



Peanut Butter Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 pints

Number Of Ingredients 7

1 cup heavy cream
2 cups whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
1 cup natural smooth peanut butter
1/2 teaspoon vanilla extract

Steps:

  • In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 14 grams, TransFat 0 grams

CHOCOLATE PEANUT BUTTER ICE CREAM PIE



Chocolate Peanut Butter Ice Cream Pie image

This is an easy recipe....very little work involved and quick to put together. The major time involved is leaving the pie in the freezer to set! The 6 hours and 15 minutes of freezer time are not included in the prep or cooking time!

Provided by breezermom

Categories     Frozen Desserts

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

21 cream-filled chocolate sandwich cookies (I use Oreos)
1/2 cup dry-roasted unsalted peanuts
1/4 cup butter, melted
3 pints chocolate ice cream, softened
8 (1 5/8 ounce) packages peanut butter cups, coarsely chopped (I use Reeses)
1 (8 ounce) jar fudge sauce
1/4 cup strong brewed coffee
2 tablespoons coffee liqueur (optional)

Steps:

  • Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
  • Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
  • Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
  • Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.

PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING



Peanut Butter Ice Cream Pie with Fudge Topping image

Categories     Dairy     Nut     Dessert     Freeze/Chill     Fourth of July     Father's Day     Frozen Dessert     Bon Appétit

Yield Serves 12

Number Of Ingredients 5

24 peanut butter sandwich cookies (about 12 ounces)
5 tablespoons unsalted butter, melted
1 18-ounce jar hot fudge sauce
3 pints vanilla and peanut butter swirl ice cream, softened
Chopped roasted unsalted peanuts

Steps:

  • Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
  • Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.

PEANUT BUTTER CORNFLAKE ICE CREAM PIE



Peanut Butter Cornflake Ice Cream Pie image

This frozen delight has been a family recipe for about 25 years. I remember eating it after supper in the hot midwest summertime! This is so easy and is really very delicious.

Provided by Jeffs Girl Way Out

Categories     Pie

Time 10m

Yield 1 double, 6-8 serving(s)

Number Of Ingredients 6

1/2 cup peanut butter (creamy or crunchy)
1/2 cup light corn syrup
4 cups corn flakes cereal (I use "Clusters" brand ONLY)
1 quart vanilla ice cream, slightly softened (prefer Breyer's Natural Vanilla)
chocolate syrup, optional for garnish
peanuts, optional for garnish

Steps:

  • Stir together peanut butter and syrup in a medium to large sized bowl.
  • Add Clusters brand cereal and stir until evenly coated.
  • Press half of this mixture into the bottom of a 9" pie plate.
  • Scoop and press ice cream into bottom "crust".
  • Top with remaining "crust" mixture.
  • Return to freezer.
  • Remove from freezer 5 minutes before serving.
  • Optional: Serve drizzled with chocolate syrup and sprinkled with peanuts.
  • I usually prefer this without either the chocolate syrup or the peanuts, but it's great either way!
  • Recipe can be doubled to fit 9x13 dish.
  • Cooking/Prep times do not reflect the hour or so needed to let this dessert firm up in the freezer after prep.

Nutrition Facts : Calories 467.2, Fat 21.6, SaturatedFat 8.8, Cholesterol 42.2, Sodium 328.1, Carbohydrate 64.9, Fiber 2.4, Sugar 31.9, Protein 10

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