Peanut butter ice-cream pie

This chocolate and peanut butter ice-cream pie is quite possibly the most decadent sweet recipe on the planet. Set atop a crisp biscuit base and finished with rich, hot fudge sauce, there really is nothing left to do but enjoy.

  • 25 mins preparation
  • 10 mins cooking
  • Serves 10
  • Print


Peanut butter ice-cream pie
  • 300 gram (9½ ounces) chocolate chip cookies
  • 40 gram (1½ ounces) butter, melted
  • 1 tablespoon milk
  • 1 litre (4 cups) vanilla ice-cream, softened
  • 1 1/3 cup (375g) crunchy peanut butter hot fudge sauce
Hot fudge sauce
  • 200 gram (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely
  • 50 gram (1½ ounces) white marshmallows, chopped coarsely
  • 1 1/4 cup (310ml) thickened (heavy) cream


Peanut butter ice-cream pie
  • 1
    Grease 24cm (9½-inch) round loose-based fluted flan tin.
  • 2
    Blend or process cookies until mixture resembles coarse breadcrumbs. Add butter and milk; process until combined.
  • 3
    Press cookie mixture over base and side of tin; refrigerate 10 minutes.
  • 4
    Beat softened ice-cream and peanut butter in large bowl with electric mixer until combined. Spoon pie filling into crumb crust. Cover; freeze pie 3 hours or overnight.
  • 5
    For hot fudge sauce, stir ingredients in small saucepan over heat, without boiling, until smooth.
  • 6
    Serve pie, drizzled with fudge sauce.


Use a good quality ice-cream for this recipe. Marshmallows come in a variety of sizes and colours; the largest white type is best. It's fine to use one 300ml carton of cream for this recipe. Warm a large knife under hot water, quickly dry it and cut the pie while the knife is still hot.

More From Women's Weekly Food