Peanut Butter Hot Fudge Ice Cream Pie with Sugar Cone Crust
Today we’re heading to the freezer with this easy and decadent Peanut Butter Hot Fudge Ice Cream Pie with Sugar Cone Crust. Honestly, can life get any better?!! If you adore the peanut butter/chocolate combo as much as some people I know do, the answer is no, not really!!! Say hello to Day 4 of Pie week!!
Ice cream is not really a traditional Thanksgiving Day dessert but I can can guarantee you that if you serve it, especially in this wowza pie form, it is guaranteed to be a huge hit! Who can resist a sugar cone crust filled with vanilla ice cream loaded with Reese’s Peanut Butter cups, roasted peanuts and homemade peanut butter hot fudge?!! Not me!!!
And the best part is that this is super easy to put together and can be done days ahead which makes all the holiday prep juggling so much easier!
You start by making a no-bake sugar cone cookie crust which comes together entirely in the food processor.
Then, while that crust chills in the freezer, you whip up the peanut butter hot fudge. It takes just a few minutes and is pretty much life changing!! And the good news is that it makes more than you need for the pie!!
And once the pie crust has chilled, you pour a nice little layer of it over the crust and return to the freezer to firm up.
Meanwhile, you fold the chopped up peanut butter cups into the ice cream and then scrape the whole thing into the crust over the fudgy layer—
Sprinkling the top with the roasted, salted peanuts in the process
Before covering the whole thing in a dramatic, decorative zigzag of more peanut butter hot fudge sauce.
Drooling yet?!! I know I am!!
The hardest part is waiting for it to freeze!
Every bite is indescribably delicious and the perfect capper to your holiday meal!
Peanut Butter Hot Fudge with Sugar Cone Cookie Crust
Makes 8-10 servings
It helps to have a food processor for this.
Prep Time for Peanut Butter Hot Fudge: 10 minutes; Prep Time for crust: 10 minutes, plus 30 minutes chilling time; Prep Time for Pie: A couple of hours of chilling time to allow the layers to freeze.
Ingredients
For the Sugar Cone Crust
12 sugar cones
3 tablespoons sugar
6 tablespoons unsalted butter, melted
For the Peanut Butter Hot Fudge
3/4 cup heavy cream
4 ounces good milk chocolate, chopped (I used Lindt)
½ cup creamy peanut butter (not the natural kind, I used Skippy)
3 tablespoons Lyle’s Golden Syrup or light corn syrup
For the Pie
1 quart good store-bought vanilla ice cream or this homemade version, softened
1 ½ cups Reese’s peanut butter cups, chopped
Generous ¼ cup roasted, salted peanuts, chopped
The Recipe
1. To make the crust: Spray a 9-inch pie plate with nonstick cooking spray and set it aside. Place the cones in the bowl of a food processor and grind them with the sugar till they become fine crumbs. Add the melted butter and blend until combined. Press the mixture evenly into the bottom and sides of the prepared pie plate. Cover and freeze for at least 30 minutes and up to 1 day.
2. To make the Peanut Butter Hot Fudge: Put the cream, chopped chocolate, peanut butter and golden syrup or light corn syrup into a saucepan and place on the heat to melt, stirring occasionally until sauce is completely smooth. Remove from heat.
3. Pour a layer of the sauce onto the chilled pie crust and return to the freezer for 20-30 minutes to firm up.
4. When sauce is firm, place the ice cream in a medium bowl and fold the peanut butter cups into it. Then carefully scrape it over the fudge layer to maintain separate layers and smooth the top. Scatter the peanuts across the top. Then decoratively drizzle the fudge sauce across the top, making zigzag patterns. You will likely have sauce leftover which is not a bad thing. Store in a jar in the fridge.
5. Place the pie uncovered in the freezer for 30 minutes to firm up. Then wrap well snd store until ready to serve. You can definitely make this at least one week ahead and store well wrapped in the freezer.
Enjoy!
Note: Crust recipe from here; Peanut Butter Hot Fudge from Nigella Express by Nigella Lawson; ice cream filling is my own little bit of genius, lol!
