Sublime Peanut Butter Cup Ice Cream Pie
Recipe type: Dessert
Makes: 12 servings
This no-bake ice cream pie is the ultimate summer dessert! Oreo crust, peanut butter ripple ice cream, tons of peanut butter cups and whipped cream!
  • 285g (~2¼ cups / 25 cookies) finely crushed Oreos
  • 71g (5 tablespoons) unsalted butter, melted
  • 1 Recipe for Peanut Butter Ripple Chocolate Ice Cream
  • 454g (~3 ½ cups) chopped peanut butter cups (from about 22 large)
  • 2 cups Stabilized Whipped Cream (recipe here)
  1. In a medium bowl, combine Oreo crumbs and melted butter; press mixture down evenly into the bottom of a spring form pan; chill in refrigerator for thirty minutes
  2. A few minutes before crust is ready to fill, take ice cream out of freezer to soften slightly
  3. Carefully spread half of ice cream over crust; top with chopped peanut butter cups
  4. Cover pan with foil and freeze; make stabilized whipped cream
  5. Spread whipped cream over peanut butter cup layer and place pie back in freezer for at least one hour or until ready to serve
Recipe by Keep It Sweet Desserts at