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Frozen Chocolate Peanut Butter Cream Pie is an easy yet delicious treat. Whipped peanut butter cream and scoops of chocolate ice cream are piled high onto a chocolate cookie crust. Top this peanut pie with chocolate fudge (or homemade ganache) and my “magic shell.” It’s everyone’s favorite ice cream pie!
I feel like I talk about my grandma all the time now, but she’s become one of my biggest sources of inspiration and ideas. So much of what I do today is because of her. I strive to achieve her ability to make everything she touched look effortless and pretty!
She was such a pro when it came to everything in the home realm. She just had that special touch!
One of Nonnie’s best-known recipes is her chocolate peanut butter ice cream cake. It has six ingredients. It’s the best ice cream cake around. I shared the recipe many years ago, and it’s always a summertime favorite for anyone who makes it. You become addicted to making it—one because it’s so easy, and two because it’s so delicious.
I stole Nonnie’s idea for the cake and made the tiniest adjustments to make it half old-fashioned peanut pie, and half ice cream cake.
Simply layer a chocolate cookie crust with scoops of chocolate ice cream and whipped peanut butter cream. Using peanutty cream makes the peanut butter layer soft, even when frozen. It’s the yummiest.
Details
Step 1: make the cookie crust
Nonnie always used chocolate wafer cookies, but those have since been discontinued. If you can find them, a few brands still make them. I now use the two halves of Oreo cookies minus the cream.
I don’t usually resort to using Oreo cookies, but they best match the taste of those old-school wafer cookies. One of these days, I’ll make my own cookies, but that’s going to be a little more of a project!
Take the cookies and pulse them in a food processor with a stick of melted butter until you have cookie crumbs. Press the cookie crumbs into the bottom of a spring form pan.
Step 2: the peanut butter cream
Next, whip creamy peanut butter with heavy cream and powdered sugar. I prefer to use a low amount of sugar since we don’t love overly sweet desserts. If you know you like things sweet, add the sugar to your taste.
Whip everything together with an electric mixer until it’s creamy, like a peanut butter whipped cream.
Step 3: layer the ice cream and peanut cream
Now, take scoops of ice cream and arrange them in the bottom of the cookie crust. Spoon the peanut cream over the ice cream. Freeze until the peanut layer is firm.
Step 4: the chocolate sauce
Next, I made homemade chocolate sauce with a couple of bars of chocolate and cream. You can do the same or use fudge sauce.
Spoon the chocolate over the peanut layer, then add cookie crumbs and peanuts. Freeze for a few hours until firm.
Step 5: the chocolate chocolate shell
Nonnie always topped her ice cream cake with a magic shell topping. I make my own with chocolate and coconut oil.
Pour the chocolate shell over the ice cream cake and let it firm up. I like to sprinkle with a few flakes of sea salt, too! Once the shell hardens, slice the cake while the chocolate is softer. This way, you will get clean-cut slices!
Now serve the pie, or continue to freeze it until you’re ready to serve. It’s so delicious! I know you will love it. Creamy, sweet, fudgy and salty. Plus, it’s easy to make and no-bake too!
Looking for other homemade ice cream recipes? Here are a few ideas:
Homemade Strawberry Shortcake Ice Cream Bars
Blackberry Lavender Ice Cream Sandwiches
Swirled Berry Ice Cream Butter Cake
Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake
Malted Milk Cookies n’ Cream Ice Cream Sandwiches
No Churn Minted White Chocolate Swirled Ice Cream
Peanut Butter Brownie Ice Cream Bars
Lastly, if you make this Frozen Chocolate Peanut Butter Cream Pie be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Frozen Chocolate Peanut Butter Cream Pie
Servings: 8
Calories Per Serving: 489 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 cups chocolate wafer cookies
- 1 stick salted butter, melted
- 1 pint chocolate ice cream
- 2 cups creamy peanut butter 1 (16 ounce jar)
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1/2 cup fudge sauce, warmed
- 12 ounces semi-sweet chocolate, chopped
- 1 tablespoon coconut oil
- 1/2 cup chopped peanuts
- flaky sea salt
Instructions
- 1. Line an 8-inch springform pan with parchment paper.2. In a food processor, pulse the cookies and butter together until you have crumbs. Reserve 1/4 cup crumbs for topping. Press the remaining crumbs into the bottom of the prepared pan, packing it in tightly.3. Using an electric mixer, whip the peanut butter, heavy cream, and powdered sugar in a large bowl until soft peaks form, 1-3 minutes. 4. Add scoops of ice cream to the cookie crust. Spoon the peanut butter cream over the ice cream, spreading in an even layer. Freeze for 30 minutes, then pour over the fudge sauce. Sprinkle with the remaining cookie crumbs and peanuts. Freeze for 3 hours or until firm. 5. Melt the chocolate and coconut oil together in the microwave for about 1 minute. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate shell over the cake. Sprinkle with sea salt. 6. When the chocolate hardens, cut the cake, then serve or freeze until ready to serve. And Enjoy!!
This post was originally published on July 30, 2024
OOOOOOOBEEEEEEER YYYYYYYUUUUUUUMMYYYYYYY
Thanks so much, Brittani!!
Disregard my last comment….i just read the post all the way through! I had read the short version first
Nabisco no longer makes their famous chocolate wafers, what do you use…I know there is a recipe for them on cooks, but not sure I want to go to all that troubles.
Disregard my last comment….i just read the post all the way through! I had read the short version first. I did not already say this,,this us a comment about not reading the longer post. Your comment was unnecessary
Does this recipe use natural peanut butter or the “Kraft” pre-sweetened? Any tips for using the all-natural kind? Thanks!
Hi Laura,
I like to use natural peanut butter, so you can follow this recipe as written. Please let me know if you have any other questions! xT
You stated that you were making this with your own homemade fudge sauce. Can you share your recipe for fudge sauce? I’m not a fan of the fudge sauce, available to me at the store.
Hey Marnae,
Of course!! I have a fudge sauce recipe here that you might enjoy:
https://fett-weg.today/coffee-and-fudge-ice-cream-cake/#wprm-recipe-container-109825%3C/a%3E%3Cbr /> Please let me know if you have any other questions! Have a great night! xT
Do you soften thrice cream to make it spread easily?
Hey Chris,
You can let it get a touch soft if that is easier for you to spread! Let me know if you give this recipe a try:) xT
Can you substitute chocolate graham cracker crumbs for the Oreo/choc wafers?
Hey Christine,
Sure, I bet that would also work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
How far in advance can you prepare and keep in the freezer? Thinking about making this and saving it until I come home from delivering my baby for a yummy treat!
Hey Kate,
This is good for up to 3 months in the freezer. Please let me know if you have any other questions, I hope you love this recipe! xT
Maybe Tieghan will clarify with the number or ounces of wafers needed. About 1 1/2 cups of cookie crumbs should be plenty to cover just the bottom of an 8” springform pan as the recipe instructs. Maybe closer to 2 cups if you also go up the sides a bit.
Hi Becky,
So sorry for any confusion here! You will want to use 3 cups of whole wafer cookies and then pulse those in the food processor. Please let me know if you have any other questions! xT
That’s so confusing. How do you measure whole cookies in cups? Use a weight or measure the cups in crumbs with the approximate number of cookies to get there. I’ve never seen a recipe measure that way.
Sorry for the confusion! I just place the cookies directly into the measuring cups. But, you can always click “metric” under the ingredient list and the measurement will adjust for you. I hope this helps:)
Just a heads up… the recipe title is missing from the “print” version
Thanks so much for letting us know, Savannah! Have a great day! xx
Wafer cookies or oreos? There is a big difference. Thanks!
Hi Emilie,
If you are able to find chocolate wafer cookies, use those! If not, remove the cream from the Oreos and that will work as well:) I hope you love this recipe! xT
Smitten Kitchen has a great recipe for the chocolate wafer cookies. Will have to try this pie, my family’s favorite flavors
Thanks for sharing, Kathy! I hope you love this recipe! xT
8 cups or 4?
8 is almost to the rim.
❤️🤷♀️❤️
Hi Sharon,
So sorry about that! It’s just 3 cups of chocolate wafer cookies:) Please let me know if you have any other questions! xT
Is 8 cups of cookie crumbs truly the amount? It seems like a lot for an 8 inch pan. Just want to make sure.
Thank you!
I believe it’s 8 cups before you put it in the food processor. So the whole cookies measured out, which would be about right for the 8in pan.
Hi Gwen,
So sorry about that, you will just want to use 3 cups of whole chocolate wafer cookies for this recipe. Please let me know if you give it a try! xT
About how many Oreo cookies is 8 cups?
Hi there,
So sorry, I am not sure. You are going to use just 3 cups of chocolate wafter cookies for this recipe. Please let me know if I can help in any other way! xT
This looks delicious, but I can’t eat heavy cream without having stomach problems. Could I substitute Cool whip?
I’m planning on substituting cool whip as well. I don’t all the time and it works fine. Fold it in rather than beating. I’m going to start with 1/4c of 10x sugar and add more to taste since cool whip is sweetened.
Thanks for the tip, Lois!
Tieghan also has a healthier version of a pb chocolate dessert:
https://fett-weg.today/frozen-peanut-butter-cup-pie/%3C/a%3E%3C/p%3E