I feel like I talk about my grandma all the time now, but she’s become one of my biggest sources of inspiration and ideas. So much of what I do today is because of her. I strive to achieve her ability to make everything she touched look effortless and pretty! She was such a pro when it came to everything in the home realm. She just had that special touch!
One of Nonnie’s best-known recipes is her chocolate peanut butter ice cream cake. It has six ingredients. It’s the best ice cream cake around. I shared the recipe many years ago, and it’s always a summertime favorite for anyone who makes it. You become addicted to making it—one because it’s so easy, and two because it’s so delicious. I stole Nonnie’s idea for the cake and made the tiniest adjustments to make it half old-fashioned peanut pie, and half ice cream cake. Simply layer a chocolate cookie crust with scoops of chocolate ice cream and whipped peanut butter cream. Using peanutty cream makes the peanut butter layer soft, even when frozen. It’s the yummiest.
Details
Step 1: make the cookie crust Nonnie always used chocolate wafer cookies, but those have since been discontinued. If you can find them, a few brands still make them. I now use the two halves of Oreo cookies minus the cream. I don’t usually resort to using Oreo cookies, but they best match the taste of those old-school wafer cookies. One of these days, I’ll make my own cookies, but that’s going to be a little more of a project! Take the cookies and pulse them in a food processor with a stick of melted butter until you have cookie crumbs. Press the cookie crumbs into the bottom of a spring form pan.
Step 2: the peanut butter cream Next, whip creamy peanut butter with heavy cream and powdered sugar. I prefer to use a low amount of sugar since we don’t love overly sweet desserts. If you know you like things sweet, add the sugar to your taste. Whip everything together with an electric mixer until it’s creamy, like a peanut butter whipped cream.
Step 3: layer the ice cream and peanut cream Now, take scoops of ice cream and arrange them in the bottom of the cookie crust. Spoon the peanut cream over the ice cream. Freeze until the peanut layer is firm.
Step 4: the chocolate sauce Next, I made homemade chocolate sauce with a couple of bars of chocolate and cream. You can do the same or use fudge sauce. Spoon the chocolate over the peanut layer, then add cookie crumbs and peanuts. Freeze for a few hours until firm.
Step 5: the chocolate chocolate shell Nonnie always topped her ice cream cake with a magic shell topping. I make my own with chocolate and coconut oil. Pour the chocolate shell over the ice cream cake and let it firm up. I like to sprinkle with a few flakes of sea salt, too! Once the shell hardens, slice the cake while the chocolate is softer. This way, you will get clean-cut slices!
Now serve the pie, or continue to freeze it until you’re ready to serve. It’s so delicious! I know you will love it. Creamy, sweet, fudgy and salty. Plus, it’s easy to make and no-bake too!
Looking for other homemade ice cream recipes? Here are a few ideas: Homemade Strawberry Shortcake Ice Cream Bars Blackberry Lavender Ice Cream Sandwiches Swirled Berry Ice Cream Butter Cake Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake Malted Milk Cookies n’ Cream Ice Cream Sandwiches No Churn Minted White Chocolate Swirled Ice Cream Peanut Butter Brownie Ice Cream Bars Lastly, if you make this Frozen Chocolate Peanut Butter Cream Pie be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
