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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 โ€œmagic shell.โ€ It’s everyone’s favorite ice cream pie!

Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

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!

Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

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 itโ€”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.

Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

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.

Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

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.

Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

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.

Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

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.

Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

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!

Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

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!

Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

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 nโ€™ 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, donโ€™t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

Frozen Chocolate Peanut Butter Ice Cream Pie. A Summer friday pie ๐Ÿฅง #frozen #chocolate #peanutbutter #icecream

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Frozen Chocolate Peanut Butter Cream Pie

Prep Time 25 minutes
Total Time 4 hours 25 minutes
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.

Ingredients

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!!
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Frozen Chocolate Peanut Butter Cream Pie | halfbakedharvest.com

4.84 from 6 votes

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Comments

  1. 5 stars
    This was the best dessert I’ve ever made – so unbelievably good. For anyone close to a Trader Joe’s, I used TJs Double Chocolate Wafer Cookies for the crust!

    1. Hey Jordan,
      Thank you so much for making this recipe and your feedback, so glad to hear it was a winner! Happy Sunday! xT

  2. 4 stars
    Easy to make and my teens loved this! Next time, I will not do as much of the peanut butter layer as itโ€™s very rich. Great summer pie!

    1. Hey Jen,
      Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! xT

    1. Hey Melissa,
      So glad to hear that you enjoyed this recipe, thanks so much for making it and your feedback! xx

    1. Hey Dawn,
      Happy Sunday! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! xx

      1. Incredible Tiegen! We don’t have fudge sauce here in the UK, I noticed you said you “made homemade chocolate sauce with a couple of bars of chocolate and cream”. Are you able to share any more details about that? Thank you! (Eg volume of each. I presume you just melt and stir together). Thank you again!

  3. Can you make this a couple of days ahead? If so, how soon before eating do you need to take it out?
    I didnโ€™t see the recipe for the homemade fudge sauce??
    I appreciate your reply โ€ฆ I want to make this for out of town company arriving in a few days! Trying to make things ahead so we can visit the whole time.

  4. This looks amazing!! I am going to make this asap! I know my family will love it. Thanks Nonnie and Tieghan!!

  5. For homemade chocolate sauce, instead of store bought fudge sauce, what is the measurement for the Chocolate and cream? thank you! Can’t wait to make this for the family!

  6. Hi Tieghan,
    You mentioned you use natural peanut butter. Do you think using almond butter (similar consistency) as a sub would work for littles peanut allergies? I feel like that swap doesn’t always work for flavor.

    1. Hey Amber,
      Sure, almond butter would work, sunflower butter would also be a great option! Let me know if you give this recipe a try! xx

    2. Hi! So excited to try this. Could you make it a few days ahead? If so, how soon before eating would you recommend taking it out? Thanks so much!!

      1. Hey Caroline,
        Yes, totally! I would give it 30-60 minutes before serving:) I hope you love this recipe! xT