Peanut Butter Cup Cookie Ice Cream Pie – a delicious recipe with peanut butter, honey, vanilla ice cream, chocolate chip with, chocolate wafer pie crust, chocolate syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a large bowl in the freezer to chill.
2
Mix peanut butter and honey in a medium bowl.
3
Put softened ice cream in the large bowl from the freezer.
4
Add peanut butter mixture and chopped peanut butter cup chocolate chip cookies to softened ice cream.
5
Mix on low speed until blended.
6
Spoon half of the ice cream mix into the crust.
7
Spread chocolate syrup over the ice cream layer in the crust.
8
Spoon remaining ice cream mixture over the chocolate syrup.
9
Smooth over the top to make it level.
10
Ganish with the chocolate Cool Whip.
11
Keep in the freezer until just about serving time.
12
You may need to let it thaw just a bit for easier cutting.
13
You can also garnish it with cookie pieces or more chocolate syrup or chocolate curls if you would like.
14
Freeze leftovers, obviously LOL!
947
kcal
Calories
62
g
Fat
67
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ½ cup creamy peanut butter, ¼ cup honey, 1 quart vanilla ice cream, softened, 1 cup chocolate chip with peanut butter cup cookie, chopped, Keebler makes them, and more.
Yes, Peanut Butter Cup Cookie Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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