No-Bake Peanut Butter Fudge Ice Cream Pie
This No-Bake Peanut Butter Fudge Ice Cream Pie is a dreamy dessert that combines creamy, rich flavors with effortless preparation. In just 30 minutes, you’ll create a luscious treat featuring velvety peanut butter fudge, smooth ice cream, and a crunchy crust.
Ingredients
For the Oreo Cookie Crust:
- ⅔ cup butter, melted 5oz/142g
- 2 cups Oreo cookie crumbs 6oz/170g
For the Ice Cream Filling:
- 1 cup heavy whipping cream 8floz/225ml
- ¾ cup sweetened condensed milk, cold 7 ½oz/213g
- 1 teaspoon vanilla extract
- ⅓ cup peanuts, roasted and salted 1 ½oz/43g
- ⅓ cup smooth peanut butter 2 ½oz/71g
Instructions
- Prepare the Oreo Cookie Crust: Butter and line a 9" cake pan with 3 layers of cling wrap. This will help you remove your pie later. Mix the melted butter with the Oreo cookie crumbs in a medium bowl until you've reached the texture of wet sand.
- Transfer the crust mixture into a 9 cake pan and press the cookies around the base and up the sides of the pan using your fingertips. Place in the fridge to set for 30 minutes.
- Prepare the Peanut Ice Cream Filling: Using a stand mixer or electric hand mixer, whip the cream on medium-high speed until soft peaks form.
- Pour in the condensed milk and vanilla into the whipped cream and continue whipping until your mixture is thick and to stiff peaks.
- Chop the peanuts roughly and stir into the cream mix followed by the peanut butter.
- Pour the peanut butter mix into the prepared pie crust. Smooth out the surface with a spatula. Freeze for a minimum of 5 hours. The pie will keep in the freezer for 6 weeks.
- To serve, cut a big slice and pour over the Homemade Hot Fudge Sauce.
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