This Peanut Butter Fudge Ice Cream Pie is outstanding! A Rice Krispie crust, a layer of peanut butter fudge and vanilla ice cream. It’s phenomenal!
This Peanut Butter Fudge Ice Cream Pie is definitely a hidden treasure on my site. It’s been almost 10 years since I posted it, which means a lot of followers probably don’t even know it exists. That is bit of a tragedy if you ask me!
So today I’m bringing it back into the spotlight with updated photos and instructions.
Honestly, I look at the original picture of this pie and cringe. Some of you probably haven’t made this peanut butter fudge ice cream pie because you didn’t know it was on my site, but maybe some haven’t made it because the picture is so bad they weren’t even tempted (lol)!
Thankfully I’ve gotten a little better at food photography, so hopefully the new pictures will convince you to make this pie because it is outstanding! You will not regret it for one single second.
This pie rocked my family’s world a little over 18 years ago when my friend Jolynn brought dinner after I had my last baby. This pie is what she brought for dessert that night.
I’ve made it countless times over the years, and now when I make it, I get a little sad because my sweet friend Jolynn passed away last November. She was one of the kindest, most thoughtful human beings I’ve ever met♡.
This pie is one of those desserts that every time you eat it, you wonder why you don’t make it more often. It’s not only ridiculously good, it’s incredibly simple to make.
It starts with the most delicious crust made from Rice Krispies, brown sugar, butter and corn syrup. It’s crispy, chewy and insanely good. Then you spread a layer of decadent peanut butter fudge (easiest stuff ever to make!) and then pile vanilla ice cream on top, followed by a final layer of peanut butter fudge. . . it’s PHENOMENAL!
Hmmmm, I honestly don’t know which part I love more, the crust or the peanut butter fudge layers. (We love the fudge layer so much, that’s the part of this recipe I had to switch up and make more of.)
Lineup of ingredients:
- peanut butter
- corn syrup
- chocolate syrup
- brown sugar
- Rice Krispies
- vanilla ice cream
Can I use any flavor of ice cream?
Yes, of course! I think some other ice cream flavors that would be delicious are cookie dough, cookies & cream, chocolate, chocolate chip, dulce de leche, just to name a few. Just keep in mind there is peanut butter in this recipe, so you’ll want to use a flavor that will pair well with peanut butter.
A few tips for making the best pie ever:
- Use a good quality ice cream! The better the ice cream, the more amazing this pie is going to be. One of my favorite vanilla ice creams to use is the “Private Selection” brand from Smith’s Food & Drug (Kroger). The vanilla bean and double vanilla are some of the best vanilla ice creams ever. The texture is so smooth and is amazing in this ice cream pie.
- Don’t boil the crust mixture too long! As soon as the corn syrup, butter and brown sugar come to boil, remove from the heat and add in the Rice Krispies. If you cook it took long, the crust will be too hard and won’t be chewy.
- Plan ahead. This pie needs several hours to chill in the freezer so plan accordingly. Also the peanut butter fudge needs to cool completely before using it. You could make it ahead of time if you’d like or at least soon enough to let it cool before spreading it into the crust.
- Use Chocolate Syrup (i.e. Hershey’s) not hot fudge sauce.
Just look at that pie! I’m trying super hard right now to practice some self-control and avoid running downstairs to grab the remaining pie out of the freezer and devour it before everyone comes home from work. . . pray for me!Print
Recipe Source: Adapted slightly from my sweet friend Jolynn
This recipe was originally posted March 6, 2013