No-Bake Peanut Butter-Fudge Ice-Cream Pie Recipe
Ingredients
- 3 cups chocolate crisp rice cereal (such as Cocoa Krispies)
- 1/2 cup salted dry-roasted peanuts, finely chopped
- 1/3 cup butter, melted
- 1/2 cup creamy peanut butter
- 4 cups vanilla ice cream, softened
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 3 tbsp powdered sugar
- Hot fudge topping
- Coarsely chopped salted dry-roasted peanuts
Instructions
- Stir together cereal, finely chopped peanuts, and butter in a medium bowl. Press mixture into bottom and up sides of a lightly greased 9-inch glass pie plate. Freeze until solid, 15 to 30 minutes.
- Microwave peanut butter in a small microwave-safe bowl on HIGH until melted and smooth, about 30 seconds. Let stand at room temperature 10 minutes, stirring occasionally.
- Place ice cream in the bowl of a heavy-duty stand mixer; beat on medium-low until smooth, about 30 seconds. Drizzle peanut butter into ice cream, beating on low just until incorporated, about 30 seconds.
- Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours, or up to 24 hours.
- Before serving, remove pie from freezer, and leave out at room temperature 10 minutes. Meanwhile, beat cream and vanilla with an electric mixer on medium-high speed until foamy, about 30 seconds. Gradually add powdered sugar, beating until soft peaks form, 30 seconds to 1 minute. Spread whipped cream evenly over pie. Drizzle with fudge topping, and sprinkle with coarsely chopped peanuts.
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