Peanut butter cookie crust filled with chocolate ice cream and covered in a little extra peanut butter, this ice cream pie is what summer dreams are made of
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This is SO GOOD! Beyond so good! It’s what dreams are made of!
A peanut butter cookie crust filled with cashew milk ice cream – holy mother of pearl, you cannot believe how good it is until you try it!
I am so happy I have more in my fridge because it is the most perfect dessert for the hot summer days.
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Plus, it’s dairy free so even if you can’t have or do not eat dairy, you can enjoy this delicious dessert! And the cookie crust is gluten free, plus sweetened only with banana.
You get a hefty serving of crust, which is my favorite (and based off these popular Peanut Butter Banana Cookies). So you just need one pint of ice cream. However, if you are a crazy ice cream lover and want your pie to be overflowing with ice cream, feel free to add half of a pint more.
If you happen to not be a peanut butter fan, almond butter works like magic in this recipe as well (just like it does in the cookies this crust is based off of).
Same goes for the ice cream. I spent at least 10 minutes in the grocery store deciding between creamy chocolate and salted caramel cluster. I initially wanted to get the very vanilla, but the store didn’t have it.
And don’t worry. I was more than satisfied with this creamy chocolate.
What’s also great about this recipe other than it only having 6 ingredients plus being dairy free, gluten free, and vegan, is that it’s easy to make.
You need a pie plate, a bowl, and space in your freezer for a pie.
It will take less than 10 minutes to make the crust. Once the crust bakes, let it cool. To speed up this process I stuck my crust in the fridge. You can also put it in the freezer, but I hadn’t made room in my freezer for it yet.
When the crust has cooled, fill it with the ice cream, drizzle with peanut butter, and pop it in the freezer. Two hours later and you’ll be the happiest person you know.
Peanut Butter Chocolate Ice Cream Pie
- Preheat the oven to 325*F.
- Mash the banana in a bowl. Stir in 1 cup peanut butter until completely combined
- Add in vanilla extract, salt, and oats.
- Press into a 9 inch pie plate and bake for 30-35 minutes.
- Remove from oven and let cool. Add the ice cream to the refrigerator to help soften while the crust is cooling.
- Fill the pie with the softened ice cream. Drizzle with 1 tablespoon peanut butter, and freeze for at least 2 hours.
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