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Choco-Peanut Butter Ice Cream Pie
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1 1/2 cups graham cracker crumbs

1/4 cup Land O Lakes® Butter, melted

3 tablespoons sugar

2 tablespoons chopped salted peanuts


1 pint (2 cups) chocolate ice cream, slightly softened

1 pint (2 cups) vanilla ice cream, slightly softened

1/3 cup peanut butter

2 tablespoons chopped salted peanuts


Chocolate-flavored syrup

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9- or 10-inch pie pan. Bake 6-8 minutes or until lightly browned. Cool completely.

  3. STEP 3

    Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze 30 minutes or until firm.

  4. STEP 4

    Combine vanilla ice cream and peanut butter in bowl. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze 30-45 minutes, until peanut butter mixture holds soft mounds.

  5. STEP 5

    Spoon peanut mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in center. Sprinkle with 2 tablespoons chopped peanuts. Freeze until firm, 8 hours or overnight.

  6. STEP 6

    Let stand at room temperature 5 minutes before serving; drizzle with chocolate syrup.

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