Peanut Butter Cup Ice Cream Pie

Every fabulous freezer meal needs a fabulous freezer dessert. This Ice Cream Pie is a snap to make and will wait in your freezer for ages. But we’re pretty sure you’ll eat it all before then!

Peanut Butter Cup Ice Cream Pie

We’ve been talking about Fabulous Freezer Meals here on The Cookful lately. We’ve focused mainly on entrées but your freezer can be a place to stash desserts as well. Sweet!

So many desserts freeze brilliantly. Cakes, brownies and cookies not only stand up to the freezer, they also defrost really quickly. Package them in individual portions before freezing. Then pull them out when you get home and they’ll be defrosted by the time you’re finished eating dinner.

Pies freeze well too, especially ice cream pies like this Peanut Butter Cup Ice Cream Pie. This one you don’t want to defrost before eating though. And you don’t need to individually portion it either since you can slice it while it’s still frozen. An ice cream pie like this is a great thing to have in your freezer for a regular weeknight dessert or to pull out if you have friends over and they stay later than expected. Ice cream pie at 2 a.m.? Heck yeah!



Peanut Butter Cup Ice Cream Pie

This Ice Cream Pie is a snap to make and will wait in your freezer for ages. But we’re pretty sure you’ll eat it all before then!

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings


  • 2 cups vanilla ice cream, softened a bit
  • 1 pie crust (9-inch) baked according to package or recipe instructions and cooled
  • 1520 Peanut Butter Cup miniatures, all wrappings removed
  • 2 Tbsp. peanut butter, warmed
  • 1 gallon zip top bag
  • 2 Tbsp. chocolate sauce (I use a bottle of the stuff that gets hard when it hits ice cream)


  1. Spread the ice cream into the prepared pie crust. Depending on how you measured (and on how firm the ice cream still is) you may not need all of it. You want it to not quite fill the pie shell.
  2. Distribute the peanut butter cups evenly in a single layer over the ice cream and then push them down so that they are mostly submerged but still sticking up a bit.
  3. Spoon the peanut butter into the bag. Cut a tiny bit of one bottom corner off of the bag. Squeeze the bag so that the peanut butter can drizzle out of the hole. Drizzle peanut butter all over the pie.
  4. If your chocolate sauce has a drizzle-able spout, use that to drizzle on some chocolate sauce. If not, repeat the bag procedure but put chocolate sauce in the bag instead of peanut butter and drizzle it on.
  5. Put the pie in the freezer for at least 2 hours. Cut and serve or cover with plastic wrap and store in the freezer for up to 1 week.

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!