Peanut Butter Ice Cream Pie
Part cake, part pie, part ice cream, part kitchen sink all mixed up into one.
Ingredients
Cake
- ½ cup butter
- ½ cup water
- ⅛ cup cocoa powder
- 1 cups flour
- 1 cups sugar
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup sour cream
- ½ teaspoon vanilla
- 1 egg
Ice Cream
- 8 oz. caramel sauce
- 1 cup graham cracker crumbs
- 1 cup oats
- 8 oz. cream cheese
- 2 cups peanut butter
- 4 cups vanilla ice cream
Instructions
Cake
- Preheat oven to Fahrenheit 350°
- Melt butter and water over medium heat until blended
- In a separate bowl dry ingredients
- Mix with a whisk until combined
- Pour melted mixture over ingredients and stir until incorporated
- Add sour cream, vanilla and egg and mix thoroughly
- Pour into a 9” or 10” springform pan
- Bake at Fahrenheit 350° for 15-18 minutes until cake springs back to the touch
- Leave in pan and set aside to cool to room temperature
Ice Cream
- Set ice cream out of freezer 20 minutes ahead of time
- Add all ingredients into a bowl and mix with until smooth
- Spread over top of chocolate cake to smooth
- Chill in freezer overnight
Notes
My favorite caramel sauce is Mrs. Richardson's Caramel Topping
It's easy to make graham cracker crumbs at home by putting whole crackers into a blender or food processor and mixing until smooth
See above for how to change this recipe into 8 different types of ice cream pie