Peanut Butter Ice Cream Pie
Catherine Olson
Part cake, part pie, part ice cream, part kitchen sink all mixed up into one.
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Chilling 1 day d
Course Dessert
Cuisine American
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
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
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
Keyword Peanut Butter Ice Cream Pie