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!
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!
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 + 1/3 cup of butter. Mix it well together to incorporate the butter into the cracker crumbs.
Then you’ll press it into a 9-inch oven-safe pie pan, and bake it just for 5 minutes to set.
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!
Now, mix it all together and set it in the freezer while you wait for the crust to completely cool.
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.
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.
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
- 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!
- 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.
- 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.
- 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.
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:
- Almond Joy Ice Cream
- Avocado Ice Cream
- Cappuccino Nice Cream
- Avocado Chocolate Mousse
- 3-Ingredient Chia Pudding
If you’ve tried this healthy-ish feel good Peanut Butter Ice Cream Pie recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Peanut Butter Ice Cream Pie
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.
- 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.