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Peanut Butter Lovers Ice Cream Pie

  • Author: Tastes Lovely
  • Total Time: 2 hours 30 mins
  • Yield: 8 1x




  • 20 NUTTER BUTTER cookies
  • 1/4 cup coconut oil, melted


  • 2 pints vanilla ice cream
  • 10 large peanut butter cups, chopped

Chocolate Peanut Butter Sauce

  • 1 cup semi sweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1 tablespoon coconut oil
  • 1/4 cup heavy cream
  • pinch of salt



  1. Put the NUTTER BUTTER cookies in a food processor, and pulse until they are crumbs. Add the melted coconut oil, and pulse until combined. Will look like wet sand.
  2. Pour the NUTTER BUTTER crumbs into a 9″ glass pie plate. Spread and press into an even layer, and up the sides of the pie plate.
  3. Freeze for 20 minutes.


  1. While the crust is freezing, take the ice cream out of the freezer to soften for 20 minutes.
  2. After it has softened, scoop the ice cream into a medium size bowl. Add the chopped peanut butter cups and fold to combine.
  3. Pour the ice cream filling into the frozen NUTTER BUTTER crust. Spread in an even layer. Freeze until hard, about 2 hours.

Chocolate Peanut Butter Sauce

  1. In a small microwave safe bowl, combine the chocolate chips, peanut butter and coconut oil. Microwave for 1 minute. Allow to sit for a minute. Then stir. Microwave for an additional 30 seconds if necessary to melt completely.
  2. Add the heavy cream and pinch of salt. Stir to combine. Transfer to a mason jar or container. Leave at room temperature.

Serving Pie

  1. Remove from the pie from the freezer. If your pie has been freezing for longer than 2 hours, let it sit at room temperature for 20 minutes so it is easier to slice and serve. Slice, drizzle with the chocolate peanut butter sauce, and serve immediately.


-You can really easily make this ice cream pie dairy free and vegan! Just use coconut milk vanilla ice cream, get vegan chocolate chips and peanut butter cups, and substitute coconut milk for heavy cream in the peanut butter chocolate sauce.

  • Prep Time: 2 hours 30 mins