Peanut Butter Cup Ice Cream "Cake" Pie
Peanut Butter Cup Ice Cream "Cake" Pie requires about 30 minutes from start to finish. This recipe makes 8 servings with 784 calories, 12g of protein, and 41g of fat each. For $1.44 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of butter, vanillan ice cream, peanut butter cups, and a handful of other ingredients are all it takes to make this recipe so yummy. 6249 people were impressed by this recipe. It will be a hit at your Summer event. It is brought to you by Kitchen Confidante. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. If you like this recipe, you might also like recipes such as Easy Peanut Butter Cup Ice Cream Pie, Peanut Butter Cup Ice Cream Cake, and Peanut Butter Cup Ice Cream Cake.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
5 tablespoons melted butter
34 chocolate creme cookies, divided
1 cup miniature peanut butter cups, rough chopped
1/2 gallon vanilla ice cream, softened
Equipment:
food processor
springform pan
rolling pin
plastic wrap
frying pan
knife
Cooking instruction summary:
Lightly butter a springform pan.Crush 24 chocolate creme cookies finely, using a food processor or by placing the cookies in a resealable bag and pounding with a rolling pin. Stir in the melted butter and press into the bottom and up the sides of the prepared springform pan. Place in the freezer for 10 minutes.Roughly crush the remaining cookies and set aside.Take 1 quart of the softened ice cream and spread evenly into the chilled crust. Sprinkle the crushed cookies. Return to freezer for 20-30 minutes.Spread remaining quart of ice cream and spread evenly into the pan. Top with the chopped peanut butter cups. Cover lightly with plastic wrap and freeze for at least 5 hours, or overnight.Remove from freezer 5 minutes before serving. Run a hot knife along the edges and release from springform pan. Enjoy!
Step by step:
1. Lightly butter a springform pan.Crush 24 chocolate creme cookies finely, using a food processor or by placing the cookies in a resealable bag and pounding with a rolling pin. Stir in the melted butter and press into the bottom and up the sides of the prepared springform pan.
2. Place in the freezer for 10 minutes.Roughly crush the remaining cookies and set aside.Take 1 quart of the softened ice cream and spread evenly into the chilled crust. Sprinkle the crushed cookies. Return to freezer for 20-30 minutes.
3. Spread remaining quart of ice cream and spread evenly into the pan. Top with the chopped peanut butter cups. Cover lightly with plastic wrap and freeze for at least 5 hours, or overnight.
4. Remove from freezer 5 minutes before serving. Run a hot knife along the edges and release from springform pan. Enjoy!
Nutrition Information:
covered percent of daily need
