Dairy Free Cookie Peanut Butter Ice Cream Pie.
This fun and decadent no-bake pie combines a chocolate chip cookie crust, homemade hot fudge, and peanut butter ice cream.
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Servings: 8
Equipment
- 1 Mixing Bowl
- 1 7"x10" baking dish
- 1 small saucepan
Ingredients
Dairy Free Cookie Peanut Butter Ice Cream Pie
- 3 cups Gluten Free chocolate chip cookies, crumbled
- 4 tbsp Dairy Free butter, melted
- 48 oz Dairy Free ice cream, slightly softened
- 1 cup creamy peanut butter, melted
- 8 oz Dairy Free whipped topping
- crumbled chocolate chip cookies and chocolate for garnish
Chocolate Fudge
- 1 1/2 cups Dairy Free semi-sweet chocolate roughly chopped
- 12 oz Dairy Free evaporated milk
- 4 tbsp Dairy Free butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Crumble your chocolate chip cookies and place in the bottom of your casserole dish.
- Drizzle the melted butter over the top of the cookies. Lightly press down.
- Place the ice cream into a bowl along with the melted peanut butter. Stir to combine.
- Spread the peanut butter ice cream over the cookie crust.
- Place in the freezer to set up.
- Heat the evaporated milk in a small saucepan over low heat. Just heat through, do not bring to a boil.
- Add the chocolate, butter, sugar, and vanilla to a bowl.
- Pour the warmed milk over the top of the chocolate. Stir until completely melted and creamy.
- Spread over the peanut butter ice cream layer. Allow to freeze for an hour.
- Top with whipped topping and garnish with crumbled chocolate chip cookies and chocolate.
- Enjoy!
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