Peanut Butter Ice Cream Pie

5 from 5 votes

Peanut butter ice cream pie is a vegan frozen treat that's perfect for summer! It is made with only 4 ingredients and has a creamy texture but dairy free!

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This Peanut Butter Ice Cream Pie recipe post is sponsored by Hudsonville Ice Cream. I received compensation, but all opinions and content are my own.

Peanut butter ice cream pie is the perfect summer treat for kids and adults! It’s made with only 4 ingredients and has an unbelievable creamy and smooth texture, even though it’s non-dairy. I love how easily it comes together and the combination of the buttery graham cracker crust with Hudsonville’s rich and nutty Dairy Free Peanut Butter Truffle ice cream!

Slice of peanut butter ice cream pie with Hudsonville pint of ice cream in background
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Dairy free ice cream solution

When I was 11 years old, I moved from Africa, and one of my favorite things about the American culture was ice cream trucks! (oh and snow was pretty fascinating too!) Anytime I heard the sweet sounds of that ice cream truck, I ran with my sisters and had my pick of whatever I wanted. It was usually something creamy, chocolatey or nutty. I never liked icy fruit popsicles.

When I got older and my stomach became less tolerant to cream, my choices in the ice cream arena dwindled. But in the last few years, the dairy free ice cream options have really emerged beyond the fruit-based sorbets. With many brands, you can’t even tell there’s no dairy! I recently tried Hudsonville Ice Cream new Dairy Free flavors sold at my local Meijer, and I had a hard time believing it was vegan. That makes it so much easier to indulge in a non-dairy frozen treat that reminds me of my childhood ice cream treats.

Well, there’s a bit of nostalgia for you. Thank you ice cream pie 🙂

How to make peanut butter ice cream pie

Start by making the graham cracker crust. You’ll need two sleeves of graham crackers + ⅓ cup of butter. Mix it well together to incorporate the butter into the cracker crumbs.

Collage of two images showing how to make the graham cracker crust before and after mixing

Then you’ll press it into a 9-inch oven-safe pie pan, and bake it just for 5 minutes to set.

Graham cracker crust pressed into the pie tin

While you’re baking the crust, and cooling it, you can work on the ice cream layer. I use two pints of Hudsonville Dairy Free Peanut Butter Truffle Ice Cream. For the mix-in, try not to compete with the ice cream flavor, but complement it. Some chopped peanut butter cups go great with peanut butter ice cream flavor.

Hudsonville Ice Cream’s Dairy Free flavors are made with a combo of oat milk and coconut cream and comes in seven super indulgent, vegan-friendly pints. So, if you’re not a fan of peanut butter, this recipe is versatile and works with all their flavors. The s’mores flavor would be so perfect with this!

Hudsonville Dairy Free peanut butter truffle ice cream pints getting mixed with chopped peanut butter cups

Now, mix it all together and set it in the freezer while you wait for the crust to completely cool.

Hudsonville Dairy Free peanut butter truffle ice cream mixed with peanut butter cups in a large bowl

And then you’re ready to top the crust with the ice cream mixture. You’ll want to freeze it for at least 2 hours for best results. This will make it easier to cut and serve in one uniform piece.

Collage of two images showing ice cream mixture on top of graham cracker crust before freezing

When you allow it to freeze for a couple hours, you’ll notice the top becomes firm, and it’s ready to serve. You can actually make this even a week in advance, and it keeps well in the freezer.

Ice cream mixture on top of graham cracker crust after freezing

When you’re ready to serve the slices, top them individually with chocolate sauce, crushed peanuts, more peanut butter cups or some whipped cream. Make it sweet and fun. It’s summer after all!

Tips for making ice cream pie

  1. Don’t forget to press the graham cracker mixture on the sides of the pie pan. You want to press it all over the pie pan and not just the bottom. This helps to hold the ice cream together and the presentation looks better!
  2. Cut the add-ins into very small pieces before mixing them in. When you add peanut butter cups to the ice cream pie and freeze the mixture, they become really hard to cut around and chew. The smaller you cut them, the better the final result will be.
  3. Cover the ice cream pie with a piece of wax or parchment paper. This minimizes contact with the cold air and limits any freezer burn on the ice cream surface.
  4. Slice the pie with a hot wet knife. This isn’t necessary with the Hudsonville Ice Cream. But if you use a different kind or find that the ice cream pie is frozen solid, try the hot wet knife trick.
One slice of peanut butter ice cream pie drizzled with chocolate fudge and sprinkled with nuts

Thank you Hudsonville Ice Cream for sponsoring this Peanut Butter Ice Cream recipe. To find a store that sells Hudsonville Ice Cream near you, visit their Scoop Locator.

Hope you celebrate national ice cream month this July by treating yourself to some homemade ice cream pie. What a great way to make those summer picnics, potlucks and barbecues sweeter and more memorable. It’s an indulgent non-dairy dessert that resembles the creamy texture and delicious taste of real ice cream all neatly nestled in a buttery vegan graham cracker crust! What’s not to love!

For more vegan desserts:

More pie recipes

Bite taken out of peanut butter ice cream pie

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Peanut Butter Ice Cream Pie

Peanut butter ice cream pie is a vegan frozen treat that's perfect for summer! It is made with only 4 ingredients and has a creamy texture but dairy free!
5 from 5 votes
Servings 8 servings
Course Dessert
Calories 453
Prep Time 10 minutes
Cook Time 5 minutes
Freezing Time 2 hours
Total Time 2 hours 15 minutes
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For the Graham Cracker Crust

  • 18 graham crackers
  • 1/3 cup vegan butter or coconut oil melted

For the Filling

  • 2 pints peanut butter truffle ice cream slightly softened (about 4 cups)
  • 4 peanut butter cups roughtly chopped
  • Chocolate sauce for serving
  • Crushed peanuts for serving


  • For the graham cracker crust: Pre-heat the oven to 350°F. Crush the graham crackers in a food processor or resealable plastic bag. Transfer the crumbs into a bowl and stir in the melted butter. Press mixture into bottom and side of a 9-inch pie pan. Bake until golden and set, about 5 minutes. Set aside to cool completely.
  • For the filling: Remove ice cream from the freezer and allow to soften slightly. Transfer to a large bowl, and mix in the peanut butter cups. Carefully spoon the ice cream mixture into the cooled crust and spread evenly on top. Cover and freeze until very firm, about 2 hours.
  • Top individual servings with chocolate sauce and crushed peanuts, if desired. Cover and freeze any remaining pie.


Storage: Store any leftovers in the pie tin covered properly. It will last about 2 weeks. It will be easy to slice immediately from the freezer, but you may want to allow a few minutes before eating for the ice cream pie slice to thaw slightly.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of graham crackers, you can use other similar cookies or crackers of your choice.
  • Regular butter, vegan butter or coconut oil all work in the graham cracker crust.
  • You can skip the peanut butter cups. Or you can add in any other mix-ins like chocolate chips, crushed peanuts, pieces of cake, cookies, etc. 
  • Feel free to use different ice cream flavors of your choice.
Equipment: I use the Kitchen Aid 11-Cup Food Processor to crush the graham crackers. It works in one minute and great when you’re crushing 18 graham crackers. You can also crush the crackers using a bag until they become crumbs.
* Please note the nutrition label does not include any toppings.


Calories: 453kcal, Carbohydrates: 59g, Protein: 9g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 383mg, Potassium: 286mg, Fiber: 2g, Sugar: 40g, Vitamin A: 862IU, Vitamin C: 1mg, Calcium: 220mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
5 from 5 votes (4 ratings without comment)

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  1. Audrey says:

    Easy recipe. My whole family got to enjoy. It is definitely a repeat