This ice cream pie recipe takes things to the next level, swapping out vanilla for peanut butter. It starts with a chocolate graham cracker crust. Then, chocolate peanut butter ice cream filling is topped with chocolate peanut butter fudge and garnished with chopped peanuts.
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| Ice cream pie |
Chocolate Peanut Butter Fudge Ice Cream Pie
Crust:
- 2.5 cups vegan graham cracker crumbs (I crushed graham crackers in the food processor)
- 1 teaspoon honey (or agave)
- 2 tablespoons cocoa powder
- 1/2 cup shortening, softened
- 1/4 cup agave
- 1/4 cup honey (or more agave)
- 1/2 cup creamy peanut butter
- 1/4 cup plain organic soymilk
- 5 ounces Ghirardelli semi-sweet chocolate chips
- 1 heaping tablespoon arrowroot powder
- 3/4 cup plain organic soymilk
- 2 tablespoon cocoa powder
- 5 ounces Ghirardelli semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
- 12 ounces vanilla flavored, coconut milk-based, vegan yogurt
- 3 pints So Delicious Chocolate Peanut Butter Swirl Coconut Milk Dairy-Free Frozen Dessert, softened
- 1/2 cup roasted peanuts, chopped
First, make the crust. Mix together the graham cracker crumbs, honey, cocoa powder, and shortening in a medium bowl until well-combined. Pour the mixture into a 10-inch springform pan and press onto the bottom and most of the way up the sides of the pan. Set aside.
Then, make the peanut butter fudge topping. Pour the agave and honey into a small, heavy-bottomed saucepan and cook over medium heat, stirring frequently, for about 5-7 minutes. The mixture should bubble and get a bit darker in color. Remove from heat and add the peanut butter, soymilk, and chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Set aside and allow to cool.
Next, make the ice cream filling. In a medium saucepan, heat the arrowroot powder and soymilk on medium-low heat, whisking frequently, until simmering. Remove from heat, and whisk in the cocoa powder, chocolate chips, and peanut butter until well combined. Then stir in the yogurt. Transfer this mixture to a large bowl, and add in the ice cream. Use an electric mixer to beat the mixture until all ingredients are combined and the mixture appears light and fluffy.
Now, assemble the pie. Pour the filling into the crust, cover with plastic wrap, and freeze the pie for one hour. After an hour, remove the pie from the freezer, remove the plastic wrap, and spread on the peanut butter fudge topping. Top with chopped peanuts.
Allow the pie to chill in the freezer for another 8 hours (overnight) to set completely.
Remove the pie from the freezer at least 15 minutes before serving. Run a knife around the inside of the spring form pan to loosen the pie, and then release the spring form ring from the bottom of the pan. Cut the pie using a knife that has been run under hot water, and serve.
Comments:
Taste: 
YUM. This ice cream pie is a chocolate peanut butter lover's dream, even though the peanut butter flavor is somewhat subtle. The rich, gooey, peanut buttery fudge topping is the star of the pie, in my opinion. I also enjoyed the variety of textures throughout the pie: the crumbly crust, smooth ice cream filling, and crunchy peanut garnish complement each other well. The only thing I'd change is the crust -- it was a bit too crumbly, but I think softening the shortening before using it (as I wrote in the recipe above) will help fix that.Accessibility:
This is an expensive dish to make. Unfortunately, vegan ice cream is not yet fully mainstream; so, it's both difficult to find (we went to Whole Foods) and quite expensive. We also had to get vegan yogurt at Whole Foods.Ease of Preparation:
Each individual step in this recipe isn't too difficult, but it does take a long time to make (freezing overnight will do that to you). At least you can lick the spoons/bowls used for preparation immediately!Non-vegan friendliness:
I haven't had an ice cream cake in years, so it's hard to compare this version to the "real thing." Simon says that it doesn't taste quite like ice cream, but it's still very good.
