Peanut Ice Cream Pie
Creamy peanut ice cream pie with a crunchy crust and salty peanut topping, perfect for peanut butter lovers and suitable for summer desserts or casual gatherings.
Ingredients
Instructions
- Bake the 9-inch graham cracker crust and set aside to cool.
- In a saucepan, combine light corn syrup and creamy peanut butter over low heat, stirring until smooth.
- Allow the peanut butter mixture to cool slightly, then fold in the vanilla ice cream until well blended.
- Pour the mixture into the prepared crust and smooth the top.
- Sprinkle chopped dry-roasted salt-free peanuts over the top.
- Freeze the pie until firm, at least 4 hours or overnight before serving.
Tips & Substitutions
For a creamier texture, let the ice cream soften slightly before mixing with the peanut butter. If you want a richer flavor, consider using chocolate ice cream instead of vanilla. You can also replace dry-roasted peanuts with chocolate-covered peanuts for a sweet twist. For an added crunch, mix in some crushed pretzels or graham cracker crumbs.
Serving Suggestions
Serve the peanut ice cream pie with a drizzle of chocolate sauce or a dollop of whipped cream for extra indulgence. It pairs beautifully with Sausage Bites(Catherine Hamilton'S Kitchen) as a savory appetizer before dessert. Fresh fruit, like strawberries or bananas, can also complement the pie's flavors and add a refreshing touch.
Storage & Reheating
Store any leftovers in an airtight container in the freezer. To maintain the best texture, wrap the pie in plastic wrap or aluminum foil before sealing it in the container. It can be kept for up to two weeks. There's no need to reheat; simply slice and enjoy it straight from the freezer.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Ice Cream Pie contains roughly 2009 calories, with 20g protein, 339g carbohydrates, and 71g fat. It is an excellent source of protein (40% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2987mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut butter?
Yes, you can substitute creamy peanut butter with almond or cashew butter for a different flavor profile. Just ensure the nut butter is smooth for easy incorporation into the ice cream. Keep in mind that the overall taste will change, but it remains a delicious dessert option.
How can I make this recipe dairy-free?
To make a dairy-free version of this pie, use a non-dairy vanilla ice cream made from coconut or almond milk. Ensure that your graham cracker crust is also dairy-free. The peanut butter and corn syrup are naturally dairy-free, making this a great option for those with lactose intolerance.
Can I add chocolate to the pie?
Absolutely! You can mix in chocolate syrup with the peanut butter or use chocolate ice cream instead of vanilla. Topping the pie with chocolate shavings or mini chocolate chips will enhance its flavor and visual appeal, creating a delightful combination of chocolate and peanut butter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).