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!
- 1 9-inch graham cracker crust (store-bought or homemade)
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 1/2 quarts vanilla ice cream, softened
- 1/2 cup cashews, chopped
- 1/2 cup chocolate fudge sauce (homemade or your favorite purchased brand)
- whipped cream, additional cashew and chocolate sauce
Combine the peanut butter and honey in a small bowl.
Place the softened ice cream in a large mixing bowl, and then stir in the peanut butter-honey mixture.
Spoon half of the ice cream into the pie crust.
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.)
Spoon the remaining ice cream mixture into the pie crust, and then top with the remaining cashews and chocolate.
Freeze several hours or until firm.
Garnish with whipped cream, additional cashews, and/or chocolate sauce, if desired.