Hot Fudge Peanut Butter Ice Cream Pie

When I come across a recipe that is tattered and food-splattered, I know it must be good! This ice cream pie recipe is one of those worn slips of paper in my recipe box; it is truly an oldie but goodie!

Sometimes, I make a simple homemade graham cracker crust, but I have been known to use store bought for a quick dessert.  For a nutty, delicious, gluten-free crust using almond meal (pictured above), follow this link.  Store-bought chocolate sauce is fine, too, although I have a delicious recipe for homemade Salted Hot Fudge Sauce if you are inclined.  It is easy to make and what I often use in this dessert.  Perfect over vanilla ice cream and given as a gift in a Mason jar.

My sister-in-law, Mary, is a Snickers fan so she has made this pie with chopped Snickers instead of cashews.  I recommend either version!

Hot Fudge Peanut Butter Ice Cream Pie
I have learned over the years that it is helpful to prep this dessert in two quick stages, simply freezing briefly after the first layer. On a hot day, this will prevent melting ice cream from oozing over the sides of the pie plate and making a mess! If you make your own pie crust, make sure to cool it completely. If your kitchen is warm, you may find it helpful to chill the crust prior to adding the first layer of ice cream.
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Ingredients
  1. 1 9-inch graham cracker crust (store-bought or homemade)
  2. 1/2 cup creamy peanut butter
  3. 1/4 cup honey
  4. 1 1/2 quarts vanilla ice cream, softened
  5. 1/2 cup cashews, chopped
  6. 1/2 cup chocolate fudge sauce (homemade or your favorite purchased brand)
optional garnishes
  1. whipped cream, additional cashew and chocolate sauce
Instructions
  1. Combine the peanut butter and honey in a small bowl.
  2. Place the softened ice cream in a large mixing bowl, and then stir in the peanut butter-honey mixture.
  3. Spoon half of the ice cream into the pie crust.
  4. Sprinkle with half of the cashews, and drizzle with two-thirds of the chocolate sauce. (If the ice cream is melting too much, put everything in the freezer to firm up a bit.)
  5. Spoon the remaining ice cream mixture into the pie crust, and then top with the remaining cashews and chocolate.
  6. Freeze several hours or until firm.
  7. Garnish with whipped cream, additional cashews, and/or chocolate sauce, if desired.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/
This recipe was happily shared with Sunflower Supper Club’s Weekend Potluck and Mandy’s Recipe Box.

 

 

 

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Comments

  1. Pingback: The Fountain Avenue Kitchen – Salted Hot Fudge Sauce

  2. Kim @ Sunflower Supper Club

    Oh my Ann! This looks fabulous! My family is going to love this (as well as me!) I think I gained 5 pounds just looking at the picture. I’ve pinned it. Thanks so much for being so faithful to our little ole Weekend Potluck. Hope your having an awesome week!

    Reply
    1. Ann

      That is terrific, Kim…thank you! I can’t wait to stop by this weekend. There are ALWAYS so many delicious recipes and I enjoy looking through the collection!

      Reply
    1. Ann

      Homemade ice cream would be divine, Ann! Thank you for pinning the recipe, and I hope you love it as much as we do!

      Reply
  3. Pingback: The Fountain Avenue Kitchen – Almond Crust (Gluten-Free Pie Crust)