No-Bake Peanut Butter Fudge Ice Cream Pie

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

Peanut butter. Fudge. Ice cream. Pie.

Have you ever seen a more beautiful combination of words?! 

This Peanut Butter Fudge Ice Cream Pie recipe is perfect for two reasons. First, this is a no-bake recipe, so there’s no need to turn on your oven during the hot summer months, even the Oreo crust is made without baking! 

And second? It’s Peanut Butter Fudge Ice Cream Pie! Topped with toasted peanuts, this dessert is salty, sweet, creamy, and absolutely perfect. I even use my delicious homemade 2 ingredient ice cream and my own homemade hot fudge, but you could just as easily use store-bought. It’s a straightforward recipe that is always a crowd-pleaser! And it was originally featured in my first Bigger Bolder Baking cookbook. 

What is Peanut Butter Fudge Ice Cream Pie?

Ice cream pie is exactly as the name suggests! Instead of just having scoops of ice cream in a bowl, this recipe provides a pie-crust bottom. In our case, an Oreo crust — but ice cream pies can be made with Graham cracker crusts too! (Hint: you can even use my Graham cracker recipe!)

Instead of just vanilla ice cream, I mix in some smooth peanut butter and top it with hot fudge sauce. Nothing goes better with peanut butter than some chocolate, right?

What You Need To Make Peanut Butter Fudge Ice Cream Pie

• Measuring Cups and Spoons
• A 9-inch Cake Pan
• A Stand Mixer or Electric Hand Mixer

How To Make Peanut Butter Fudge Ice Cream Pie

There are essentially two steps to this recipe, but they’re both super easy! First, you need to prepare the Oreo cookie pie crust. Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):

1. To help remove your pie later in the process, butter and line a 9″ cake pan with 3 layers of cling wrap.
2. Mix melted butter with Oreo cookie crumbs. The mixture should feel like wet sand.
3. Take the crust mixture and press it into the base of the cake pan and up the sides, creating a pie crust shape. Refrigerate the crust for 30 minutes.

Then make the peanut ice cream filling:

1. With a stand mixer or electric hand mixer at medium-high speed, whip heavy cream until soft peaks form. 
2. Pour in the condensed milk and vanilla and continue whipping until thick.
3. Stir in roughly chopped peanuts and peanut butter into the cream.
4. Pour the cream mixture into your prepared pie crust, smoothing the surface with a spatula.
5. Freeze for a minimum of 5 hours.
6. After freezing, serve by the slice. Top the slices with hot fudge and some extra peanuts and enjoy! 

Gemma’s Pro Chef Tips for Making Peanut Butter Fudge Ice Cream Pie

• You can make this pie up to 3 days in advance.
• If you are allergic to peanuts, you can replace them with any other kind of nut, like hazelnuts or pecans.
• Toast your nuts before you use them. Toasting nuts helps bring their natural oils to the surface and makes nuts taste nuttier. It also gives them a great texture! 
• Use store-bought or my Homemade Hot Fudge Sauce.
• You can use any chocolate wafers you happen to have on hand, so don’t worry if you don’t have Oreos!

How Do I Store Peanut Butter Fudge Ice Cream Pie?

You can keep this pie in your freezer for up to 6 weeks — just in case some unexpected house guests arrive, you’ll be prepared. 

Make More Pie

• The Only Blueberry Pie Recipe You Need
• 5-Ingredient Chocolate Pie
• 15-Minute Coconut Cream Pie

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Try These Recipes!

Espresso Parfait with Chocolate Caramel Sauce Recipe

All Natural Tie Dye Popsicle Recipe (No Popsicle Mold Needed!)

Homemade Vanilla Ice Cream

Homemade Bomb Pop Popsicle Recipe