Ingredients:
For the crust:
8-9 Archway Dutch Cocoa Cookies (or other chocolate biscuits), crushed to make 1.5 cups of crumbs
1/4 c. melted butter
For the ice cream:
1 c. heavy cream
1 cup milk
1/2 cup sugar
1/2 cup peanut butter
generous pinch of salt
To assemble:
12 mini or 6 full sized peanut butter cups, roughly chopped
1/4 cup peanuts, chopped
1 cup whipped cream
Maraschino cherries
Hot fudge sauce
|
|
Preparation:
Mix crumbs and butter and press into a 9 inch pie plate. Bake at 350 degrees for 10 minutes. Cool and Set aside.
Pulse cream, milk, salt, sugar, and peanut butter in a blender until well combined. Pour into ice cream maker and process according to instructions for a soft set ice cream.
Pour ice cream into cooled crust. Sprinkle with chopped peanut butter cups and freeze for at least one hour. When ready to serve, spread a pool of hot fudge on each plate. Top with a slice of pie. Top pie with whipped cream, sprinkle with peanuts, and add a cherry.
|
Related recipes
(1 vote)
(2 votes)
Recipes
Questions answers