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4.61 from 46 votes
Peanut Butter Fudge Ice Cream Pie recipe, cut to serve.
No-Bake Peanut Butter Fudge Ice Cream Pie Recipe
Prep Time
30 mins

Peanut butter ice cream. Chocolate Fudge. Oreo Crust. No Baking. What's not to love about my Peanut Butter Fudge Ice Cream Pie recipe?

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
For the Oreo Cookie Crust:
  • 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
  • cup (1 ½oz/43g) peanuts, roasted and salted
  • cup (2 ½oz/71g) smooth peanut butter
  • Homemade Hot Fudge Sauce.
Prepare the Oreo Cookie Crust:
  1. Butter and line a 9" cake pan with 3 layers of cling wrap. This will help you remove your pie later.

  2. Mix the melted butter with the Oreo cookie crumbs in a medium bowl until you've reached the texture of wet sand.

  3. 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:
  1. Using a stand mixer or electric hand mixer, whip the cream on medium-high speed until soft peaks form.

  2. Pour in the condensed milk and vanilla into the whipped cream and continue whipping until your mixture is thick and to stiff peaks.
  3. Chop the peanuts roughly and stir into the cream mix followed by the peanut butter.
  4. 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.
  5. To serve, cut a big slice and pour over the Homemade Hot Fudge Sauce.