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No-Bake Peanut Butter Ice Cream Pie with Oreo Crust

Close-up of a decadent slice of ice cream pie with peanut butter filling, whipped topping, and rich chocolate syrup drizzle.
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Make this easy, creamy, no-bake peanut butter ice cream pie featuring a crunchy Oreo crust. It is a perfect make-ahead dessert for parties or a simple, indulgent frozen treat.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 (16 ounce) container frozen whipped topping, thawed (like Cool Whip)
  • 1 cup creamy peanut butter, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 quarts (about 8 cups) store-bought or homemade vanilla ice cream, slightly softened
  • 1/2 cup chocolate fudge sauce, for swirling and topping
  • 1/4 cup chopped peanuts, for garnish (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the peanut butter filling: In a large bowl, beat together the softened peanut butter, sweetened condensed milk, and vanilla extract until smooth.
  3. Fold in the whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture until just combined. Do not overmix.
  4. Assemble the pie: Spread half of the slightly softened vanilla ice cream evenly over the frozen Oreo crust. Drizzle about half of the chocolate fudge sauce over the ice cream layer. Spread the entire peanut butter mixture over the ice cream and fudge layer. Top with the remaining vanilla ice cream.
  5. Swirl and freeze: Drizzle the remaining chocolate fudge sauce over the top layer of ice cream. Use a knife or skewer to gently swirl the fudge into the top layer of ice cream. Cover the pie loosely with plastic wrap.
  6. Freeze until firm: Freeze the ice cream pie for at least 6 hours, or preferably overnight, until completely firm.
  7. Serve: Before serving this easy frozen dessert, let the pie sit at room temperature for 5 to 10 minutes to allow for easier slicing. Garnish with chopped peanuts, if desired. Slice and enjoy your homemade ice cream pie.

Notes

  • You can substitute the Oreo crust with a graham cracker crust for a different flavor profile.
  • For a richer flavor, use coffee ice cream instead of vanilla for one of the layers.
  • If you want to make this a customizable ice cream pie, layer in crushed candy bars or cookie pieces between the ice cream layers.
  • This is a great make ahead dessert; it keeps well in the freezer for up to two weeks.

Nutrition

Find it online: https://sundayflavor.com/no-bake-peanut-butter-ice-cream-pie/