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.