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–+ servings
Slice of peanut butter ice cream pie with Hudsonville pint of ice cream in background
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5 from 4 reviews

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!
Prep Time10 minutes
Cook Time5 minutes
Freezing Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Yumna Jawad

Equipment

Ingredients

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
  • Peanuts crushed, for serving

Instructions

  • 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.

Video

Notes

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.

Nutrition

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

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