Seres 10
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This chocolate and peanut butter ice-cream pie is quite the decadent treat. Set atop a crisp biscuit base and finished with rich, hot fudge sauce, there really is nothing left to do but enjoy.


Peanut butter ice-cream pie

  • 300 g (9½ ounces) chocolate chip cookies
  • 40 g (1½ ounces) butter, melted
  • 1 tbsp milk
  • 1 litre (4 cups) vanilla ice-cream, softened
  • 1 1/3 cup (375g) crunchy peanut butter hot fudge sauce

Hot fudge sauce

  • 200 g (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely
  • 50 g (1½ ounces) white marshmallows, chopped coarsely
  • 1 1/4 cup (310ml) thickened (heavy) cream
Grease 24cm (9½-inch) round loose-based fluted flan tin.
Blend or process cookies until mixture resembles coarse breadcrumbs. Add butter and milk; process until combined.

Press cookie mixture over base and side of tin; refrigerate for 10 minutes.


Beat softened ice-cream and peanut butter in a large bowl with an electric mixer until combined. Spoon pie filling into crumb crust. Cover; freeze pie 3 hours or overnight.


For hot fudge sauce, stir ingredients in a small saucepan over heat, without boiling, until smooth.


Serve pie, drizzled with fudge sauce.

Tip: To further bring out the peanut butter flavour, use the Caramelised Peanut Brittle ice cream by Bulla Murray St Ice Creamery.

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