Peanut Butter Pie Ice Cream

Peanut Butter Pie Ice Cream – this is a no-churn ice cream recipe, with layers of peanut butter ice cream, graham cracker butter, and peanut butter filling.

Oka, so there’s a tiktok baker who makes these amazing recipes. @bromabaker is her tiktok, and she is the amazing lady who came up with graham cracker butter. I saw her recipe for one of her ice creams and I had been wanting to make ice cream but didn’t have an churner. Her recipe didn’t need an ice cream churner, and it showed how to make graham cracker butter so the ice cream had a crust layer. I was absolutely amazed.

And I had been craving peanut butter ice cream that actually tasted like peanut butter, not the stuff you get from the store.

Peanut Butter Pie Ice Cream

• 2 cups heavy whipping cream
• 14 oz sweetened cndensed milk
• 1 cup peanut butter

graham cracker butter

• 9 graham crackers
• 2 tbsp butter
• 1 tbsp syrup
• 1 tbsp milk

peanut butter filling

• 1 cup peanut butter 
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 cup peanut butter chips/chocolate chips

In a standmixer, whip the heavy whipping cream and sweetened condensed milk tgether for abut 5 minutes n high speed until a soft peak forms. Fold in the peanut butter. Set aside. 

Using a food processor, combine the graham crackers, butter, syrup, and milk until it forms a paste. Set aside.

In a small bowl, combine the peanut butter, powdered sugar and milk. Fold in the chocolate/peanut butter chips.

Start layering the ice cream in a tub, starting with the whipped cream, then graham cracker butter, the peanut butter filling, and repeat the steps until finished. I had about 3 layers of each. 

Freeze for about 8 hours or overnight before serving. 

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Yield: 16 servings

Peanut Butter Pie Ice Cream

Print

Prep Time 20 minutes

freeze time 8 hours

Total Time 8 hours 20 minutes

Ingredients

Ice cream filling

Toggle ingredient group

• 2 cups heavy cream
• 14 oz sweetened condensed milk
• 1 cup peanut butter

Graham cracker butter

Toggle ingredient group

• 9 graham crackers
• 2 tbsp butter , melted
• 1 tbsp syrup
• 1 tbsp milk

Peanut butter filling

Toggle ingredient group

• 1 cup peanut butter
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 cups chocolate/peanut butter chips

Instructions

1. In a standmixer, whip the heavy whipping cream and sweetened condensed milk together for about 5 minutes on high speed until a soft peak forms. Fold in the peanut butter. Set aside. 
2. Using a food processor, combine the graham crackers, butter, syrup, and milk until it forms a paste. Set aside.
3. In a small bowl, combine the peanut butter, powdered sugar and milk. Fold in the chocolate/peanut butter chips.
4. Start layering the ice cream in a tub, starting with the whipped cream, then graham cracker butter, the peanut butter filling, and repeat the steps until finished. I had about 3 layers of each.  Freeze for about 8 hours or overnight before serving. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 23mgSodium: 144mgCarbohydrates: 36gFiber: 1gSugar: 27gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Continue to Content

Yield: 16 servings

Peanut Butter Pie Ice Cream

Print

Prep Time 20 minutes

freeze time 8 hours

Total Time 8 hours 20 minutes

Ingredients

Ice cream filling

Toggle ingredient group

• 2 cups heavy cream
• 14 oz sweetened condensed milk
• 1 cup peanut butter

Graham cracker butter

Toggle ingredient group

• 9 graham crackers
• 2 tbsp butter , melted
• 1 tbsp syrup
• 1 tbsp milk

Peanut butter filling

Toggle ingredient group

• 1 cup peanut butter
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 cups chocolate/peanut butter chips

Instructions

1. In a standmixer, whip the heavy whipping cream and sweetened condensed milk together for about 5 minutes on high speed until a soft peak forms. Fold in the peanut butter. Set aside. 
2. Using a food processor, combine the graham crackers, butter, syrup, and milk until it forms a paste. Set aside.
3. In a small bowl, combine the peanut butter, powdered sugar and milk. Fold in the chocolate/peanut butter chips.
4. Start layering the ice cream in a tub, starting with the whipped cream, then graham cracker butter, the peanut butter filling, and repeat the steps until finished. I had about 3 layers of each.  Freeze for about 8 hours or overnight before serving. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 23mgSodium: 144mgCarbohydrates: 36gFiber: 1gSugar: 27gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram