You are lucky today! You want to know why… You get 2 desserts in 1 post!
Now come on, what’s better than 2 for 1?! And if you’re a peanut butter lover, your even more lucky!
For today’s post I am following along my ice cream theme, but I am also showing you something a little different. The ice cream I have to show you is this easy peanut butter ice cream. And when I say easy, I really mean it. I know that sometimes when you hear the words easy out of my mouth (or read it on the screen), you think, “Come on, she say’s everything is easy.” But this really is! I promise!
It has 4 simple ingredients – almond milk, brown sugar, peanut butter, and vanilla – that you mix together and then freeze in your ice cream maker. That’s it! No separating the egg yolks. No cooking the milk. No chilling the liquid. Just mix and go. Oh and if you don’t have almond milk, or don’t like the taste, you can always use normal milk.
This quick and tasty ice cream is served along side a delicious Frozen Peanut Butter Pie. This pie is composed of 2 parts – a vanilla oreo crust and a peanut butter filling. These components come together to create a peanut butter lover’s dream! This pie is also quick to put together (other than having to wait for it to freeze). It might not be the fanciest pie out there with the most extravagant ingredients, but it’s these types of desserts that people love. It’s the easy desserts that people keep asking for. This pie is another great example of how simple ingredients can turn into something wonderful.
This peanut butter pie is so incredibly good! The filling is silky, smooth, and creamy. And it bursts with peanut butter flavor. Then the vanilla oreo crust adds the right amount of crunch. The crust has a crumbly texture that goes great with the smooth filling. And the vanilla and buttery flavor makes the pie perfectly complete! Mmmm… Serve the pie with this light and refreshing peanut butter ice cream and you’ve got a great dessert!
[This dessert came as a special request from my sister. She asked for something peanut butter to make her boyfriend. I’m think I did a pretty good job :).
Happy early Birthday Mike! Enjoy the Peanut Butter goodness!]
Frozen Peanut Butter Pie with Easy Peanut Butter Ice Cream
For Printable Recipe, Click here!
Frozen Peanut Butter Pie with Vanilla Oreo Crust
Makes: 1 9-inch Pie
For the Vanilla Oreo Crust
20 Vanilla Oreos
3 tbsp. Brown Sugar (Dark or Light, I used Light)
6 tbsp. Unsalted Butter, Melted
1/8 tsp. Salt
For the Filling
2 cups Heavy Cream
6 ounces Cream Cheese, preferably at Room Temperature
¾ cup Powdered Sugar
1 tsp. Salt
1 ½ cups Creamy Peanut Butter (Don’t use peanut butter that is oily, or chunky)
1 tbsp. Pure Vanilla Extract
For the Topping
2 tbsp. Creamy Peanut Butter
Easy Peanut Butter Ice Cream
Makes: ½ pint
2 cups Vanilla Almond Milk (You can also use normal milk)
¼ cup Brown Sugar
¼ cup Creamy Peanut Butter
1 tsp. Vanilla
To begin making the vanilla oreo crust, preheat the oven to 350 degrees F. Coarsely chop the oreos and place in a food processor. Pulse until the oreos are fully chopped and look like crumbs. Transfer the oreo crumbs to a medium bowl. Mix in the brown sugar. Pour the melted butter over the crumbs and mix, using a fork, until the crumbs have totally absorbed the butter.
Pour the crumbs into a 9-inch pie pan. Press the crumbs into the bottom and about 1 inch up the sides of the pan. Refrigerate for about 15 minutes, and then bake in the oven for 10 minutes. Set aside and let cool completely.
While the crust is cooling, make the filling. Pour the heavy cream into the bowl of a stand mixer and whisk until stiff peaks form. Transfer the whipped cream into a medium bowl and set aside until needed. Clean out the mixing bowl and beat together the cream cheese, powdered sugar, and salt until creamy. Add the peanut butter and vanilla and mix until fully incorporated. Be sure not to beat too much or the mixture will start to clump up.
Add 1/3 of the whipped cream to the peanut butter mixture and beat for 10 seconds, until the cream has completely incorporated into the peanut butter and the mixture is creamier. Remove the bowl from the stand mixer and pour the rest of the whipped cream of top. Using a spatula, fold the whipped cream into the mixture. Be gentle while folding and try not to fold the mixture too much; just make sure to stop folding when the peanut butter mixture and the whipped cream have become one.
When the crust has completely cooled, pour the filling in to the middle of the pie crust and spread evenly. Place in the freezer to freeze and firm up completely, at least 4 hours. If you plan on having the pie in the freezer cover with plastic wrap.
While the pie is freezing, make the ice cream. In the bowl of a stand mixer, mix together the almond milk, brown sugar, peanut butter, and vanilla. Beat until smooth and fully incorporated, about 30 seconds to one minute. Pour the mixture into your ice cream maker and freeze according to manufacture instructions. Scoop the ice cream into a sealed container and place in the freezer to harden (this can take anywhere from 2 hours to overnight).
When the pie is done freezing, begin melting the peanut butter for the topping. To melt the peanut butter, place in a microwavable bowl and microwave for 30 seconds. Stir the peanut butter and then microwave again for 30 seconds. Stir again. If the peanut butter is still not melted, microwave again for 30 seconds. When the peanut butter is melted, drizzle it over the pie. Let it sit for 10 minutes and then place it back in the freezer to firm up again.
When ready to serve, remove the pie and the ice cream from the freezer and let both sit for about 10 minutes. Use a sharp, warm knife to slice pieces. Serve and Enjoy :)!
This pie can be stored in the freezer, covered in plastic wrap, for up to 2 weeks.
Pie recipe from Brown Eyed Baker. Ice Cream recipe adapted from unknown source – I have had this ice cream recipe for a long time and I have no clue where I got it from.