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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):
- To help remove your pie later in the process, butter and line a 9″ cake pan with 3 layers of cling wrap.
- Mix melted butter with Oreo cookie crumbs. The mixture should feel like wet sand.
- 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:
- With a stand mixer or electric hand mixer at medium-high speed, whip heavy cream until soft peaks form.
- Pour in the condensed milk and vanilla and continue whipping until thick.
- Stir in roughly chopped peanuts and peanut butter into the cream.
- Pour the cream mixture into your prepared pie crust, smoothing the surface with a spatula.
- Freeze for a minimum of 5 hours.
- 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
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
No-Bake Peanut Butter Fudge Ice Cream Pie Recipe
Ingredients
For the Oreo Cookie Crust:
- ⅔ cup (5oz/142g) butter, melted
- 2 cups (6oz/170g) Oreo cookie crumbs
For the Ice Cream Filling:
- 1 cup (8floz/225ml) heavy whipping cream
- ¾ cup (7 ½oz/213g) sweetened condensed milk, cold
- 1 teaspoon vanilla extract
- ⅓ cup (1 ½oz/43g) peanuts, roasted and salted
- ⅓ cup (2 ½oz/71g) smooth peanut butter
- Homemade Hot Fudge Sauce.
Instructions
Prepare the Oreo Cookie Crust:
- Butter and line a 9" cake pan with 3 layers of cling wrap. This will help you remove your pie later.
- Mix the melted butter with the Oreo cookie crumbs in a medium bowl until you've reached the texture of wet sand.
- Transfer the crust mixture into a 9 cake pan and press the cookies around the base and up the sides of the pan using your fingertips. Place in the fridge to set for 30 minutes
Prepare the Peanut Ice Cream Filling:
- Using a stand mixer or electric hand mixer, whip the cream on medium-high speed until soft peaks form.
- Pour in the condensed milk and vanilla into the whipped cream and continue whipping until your mixture is thick and to stiff peaks.
- Chop the peanuts roughly and stir into the cream mix followed by the peanut butter.
- Pour the peanut butter mix into the prepared pie crust. Smooth out the surface with a spatula. Freeze for a minimum of 5 hours. The pie will keep in the freezer for 6 weeks.
- To serve, cut a big slice and pour over the Homemade Hot Fudge Sauce.
This was one of 2 deserts I made for a group of friends – and this was the winner, hands down. And so very simple.
Oh my…. <3 gotta try this one… :o)
I made this but i didnt add the peanuts because not many people in my family like it, and it was SO good. The crust is my fav part, it was so crunchy and went so well with the ice cream 😁😀😊
Absolutely fantastic! This pie was so quick and easy to make, and tasted amazing!
Thank you Gemma for all of your amazing recipes! I live all the way up in Nunavut (Northern Canada AKA the arctic) and I am so happy that I have found your website! Every recipe has been great!
I made the pie today and couldn’t wait the full 5 hours… very good and simple to make.. Not sure I did the crust correctly.. seems too wet so I didn’t add the full 2/3 cup of butter.. Still tasted great with or without the extra butter in the crust. Thank you .. you always make easier with the videos..
Hey Gemma
Can we substitute the heavy whipping cream with anything else? Maybe some fresh cream? And is it ok to use crunchy peanut butter instead of smooth+peanuts? Thanks,
Zalak
Finally I’ve made it!! In my country, the heavy cream is expensive so I subsitute it with powder whipping cream and thank goodness it’s a success! I used 8 inch baking pan and the result made the pie looked like a birthday cake 👌I’m glad it doesn’t ruin the look. The taste is salty sweet because of the peanut butter, oh and I also made the homemade chocolate fudge. The taste is quite bitter because the cocoa powder is much more than sugar, but in my opinion, it balances the taste. Love it! Love the taste twist 😍 I’m a… Read more »
Great recipe and great for those last minute hangouts with friends.
Pros:
– Great balance of sweetness
– Super quick to assemble
– A really great base recipe (the filling probably could be customized in a bunch of ways)
Personal notes:
– Take the time
Recipe alterations
– Crust sub: used digestive cookies (instead of Oreos)
– Skipped: chocolate fudge sauce
Sub: thin chocolate sheets/flakes
Sub: caramel sauce
Reason: decoration and I wanted to try adding a more caramel-y twist to the recipe for added complexity
– Add: peanut brittle
Reason: sweet crunch
It’s amazing to see it make my stomach always hunger thanks
Hi Gemma,
This pie sounds sooo amazing. Want to make it with my grandkids. I especially appreciate you telling how to make many of your recipes without eggs! I have a small grandson who is allergic and this helps immensley. He also loves to bakes. So thank you Gemma. Stay healthy.