This was EASY. And I mean it (Lindsay Ridell I really mean it). For summertime entertaining this is a no brainer. It serves 8-10 and can be made days in advance, not to mention it takes about twenty minutes of “effort time” to put together. And really, who doesn’t love ice cream desserts and peanut butter chocolate desserts (this checks both boxes).Â
I’ve long made ice cream pies with a chocolate crust – Carr’s Famous chocolate wafer cookies to be exact. Originally I wanted to make a gluten free dessert so I thought Rice Krispies would be a perfect sub for the crust cookies – they’re made from rice, no? Think again – they contain a very small amount of barley extract. Now, for my husband and those who are “gluten sensitive”, this is a very very small amount and is probably not a big deal, but you can’t go declaring this “gluten free” or people will be angry with you for lying.
Lately when I make desserts (or anything really) that gets quickly devoured with no remarks or thanks, I think to myself – why am I spending time and effort to make things if no one really cares? Sorry if this sounds Debbie Downer – I’m not actually annoyed I just feel like my time could be better spent. Hence all the quick recipes of late (I mean, we have to eat, right?). This dessert was just that – easy enough that I didn’t really care how the diners responded. That being said, they responded well, which is why I’m sharing this with you now. Crowd pleasing, quick, and easy (check, check, check).
Peanut Butter Chocolate Ice Cream Pie
Serves 8-10
Crust
1/4 c. corn syrup
3 tbsp. unsalted butter
2 tbsp. brown sugar
2 tbsp. peanut butter
1/4 tsp. kosher salt
2 1/2 c. Rice Krispies cereal
Ganache
1 c. heavy cream
1/2 c. bittersweet chocolate chips
1/4 c. peanut butter
1/8 tsp. kosher salt
Assembly
1 gallon chocolate peanut butter swirl ice cream
Handful of Reese’s Peanut Butter Cups, chopped
1. Combine corn syrup, butter, brown sugar, peanut butter, and salt in a small saucepan until melted and combined. Add rice krispies and stir to coat.
2. Scrape mixture into a pie plate and press with damp hands up the sides and evenly across the bottom of the pan. Let cool, then cover with plastic wrap.
3. Meanwhile, heat cream in a small saucepan until just bubbling. Remove from heat and add chip, peanut butter, and salt. Stir until smooth. Let cool about ten minutes.
4. Reserve about 1/4 c. of the ganache and then pour the rest into the rice krispy pie shell, up the sides and across the bottom to coat.
5. Cover mixture with plastic wrap and freeze, about twenty minutes.
6. Before using, let ice cream soften about ten minutes on the counter. Scoop ice cream into crust and smooth into edges with a spatula. Freeze for five minutes, uncovered.
7. Remove pie from freezer and drizzle remaining ganache over the top (microwave for five seconds and stir, if necessary). Top with candy and plastic wrap, then freeze until ready to serve.
8. Remove pie about ten minutes before serving – it will be easier to cut.
