Fudgy Peanut Butter No Churn Ice Cream Pie

We had a great time with Ashlee Olds from the Twin Cities Sweet Science Ice Cream Shop on the latest episode of my TV show, “Taste Buds With Stephanie.” Ashlee is a dear friend, and her ice cream shop is fantastic. In addition, you can find her ice cream at shops and grocery stores by the pint throughout the Twin Cities, including the Cookies and Cream flavor featured here. Sweet Science also does ice cream catering and can set up a pop-up scoop shop at your next event. 

There is never a bad time for ice cream pie. My stepmom makes it for all our family gatherings, and its always a favorite with the kids, particularly my niece Skyler. The Hansen Hot Fudge is from my stepmom Kathy’s recipe. This fudge stays in the refrigerator after making it for 4-6 weeks.

When making the crust, use some elbow grease and push those crust pieces together, and make sure the lip of your crust is solid and well-formed to hold the ice cream in and create a strong foundation for the pie. Feel free to experiment with different types of Orea-flavored cookie crusts and other flavorings and toppings for the no-churn ice cream. I like the Oreo lemon cookies with a strawberry-flavored ice cream in this pie recipe. Pumpkin Pie spice Oreos with Apple Cinamon ice cream would be a winning combination for Fall.

Fudgy Peanut Butter No Churn Ice Cream Pie

Yield: 12

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Ingredients

For the crust

• 26 Oreo Cookies - I used a dark chocolate version
• 8 tablespoons melted butter
• Pinch of salt

For the Ice Cream Filling

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 1/3 cup creamy peanut butter
• 1/3 cup Reese Dark Chocolate Peanut Butter cups frozen and crushed
• 1/3 cup crushed peanuts

For the fudge topping

• 1/4 cup butter
• 6 oz unsweetened chocolate
• 1 1/2 cups sugar
• 1 large can evaporated milk
• pinch of salt
• 1/4 cup brewed coffee

Instructions

For the Fudge Topping

1. Melt the butter over low heat and add chocolate, allowing it to melt slowly.
2. Add sugar 4 Tablespoons at a time. meeting before each new addition
3. when all sugar has been incorporated, add salt, stir, and slowly start adding evaporated milk 1/4 cup at a time until incorporated
4. Add coffee and stir
5. Store in the refrigerator and heat to serve

For The Crust

Blend all the ingredients in a food processor and press into a 9-inch pie pan or 10-inch Springform crust.

For The Ice Cream

1. Blend the whipped cream until soft peaks form; add the vanilla and fold in the sweetened condensed milk.
2. Drop the peanut butter by teaspoon into the batter and swirl in with a knife.
3. Add the crushed Reeses pieces.

For the Pie Assembly

1. Mound the ice cream filling into the pie crust and freeze for at least 12 hours.
2. Top with a drizzle of fudge topping and some crushed peanuts and freeze again until set
3. Use a warm knife to cut and serve
4. Serve with additional crushed peanuts or candy

Notes

Make the fudge topping the day before you want to make your pie. YOu can use the fudge topping like frosting or drizzle it on the pie