Peanut Butter Oreo Ice Cream Pie
This dreamy peanut butter oreo ice cream pie is perfect for special occasions! With an oreo crust, a no churn peanut butter ice cream, hot fudge sauce and peanut butter cups!
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
This pie, no ice cream maker required, made for one amazing birthday cake. For me. Yes, I make my own birthday cake and I’m totally cool with it. Plus, this year I needed something extra special seeing as how I am inching closer and closer to the big 3-0.
I’ve actually made this pie one or two times before, but had a few minor changes that I wanted to try out.
This time around I made it with those adjustments, like decreasing the amount of peanut butter just a tad, and it came out perfect.
This was a huge hit with everyone who tried it. It’s hard to go wrong with an oreo crust filled with vanilla peanut butter ice cream, hot fudge and some more oreos and peanut butter cups for good measure.
Additional Peanut Butter Recipes You Might Enjoy!
- Flourless Peanut Butter S’mores Cookies
- Peanut Butter Pretzel Honey Balls
- Honey Peanut Butter Ice Cream
- Peanut Butter Pretzel Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 (15.5 ounce) package oreo cookies – you’ll have a few leftover
- 6 tablespoons unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 cups cold heavy cream
- 1 cup hot fudge sauce
- peanut butter cups, for garnish
- Place 25 oreo cookies (cream and all) into the bowl of a food processor. Process until finely crushed. If you don’t have a food processor, place the oreos in a large ziploc bag and crush using a rolling pin until the oreos have a fine consistency.
- In a medium bowl, add the crushed oreos and the melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch pie dish. Place the dish in the freezer for about 10 to 15 minutes.
- Meanwhile, in a large bowl, whisk together the sweetened condensed milk, peanut butter and vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream. Whip on high speed until stiff peaks forms, about 3 to 5 minutes. Add the whipped cream to the bowl with the condensed milk. Gently fold together.
- Remove the pie dish from the freezer. Add half of the cream mixture to the pie dish. Heat the hot fudge sauce in the microwave for a few seconds so that it will pour easily. Drizzle half of the hot fudge evenly over the pie. Top with the remaining half of the cream mixture. Drizzle again with the remaining hot fudge.
- Lightly crush about 6 of the remaining oreos. Chop the peanut butter cups in half (it helps to freeze them for a bit first – they’ll cut much easier and neater). Garnish the pie as desired with the oreos and peanut butter cups.
- Return the pie to the freezer for at least 6 to 8 hours before serving. Once everything is set, I usually cover loosely with aluminum foil.
Adapted from Kevin and Amanda
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 451 Total Fat: 31g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 61mg Sodium: 241mg Carbohydrates: 41g Fiber: 2g Sugar: 24g Protein: 5g