PB&J Ice Cream Pie

April 2, 2018

 

Saw this video from bonappetit.com where a restaurant was making PB&J ice cream pies.  Looked so yummy.  They don't give a particular recipe, but they explain what goes into making them.   These are so so easy to make and they are truly delicious and FUN!  

 

Here is my recipe.  Makes 2 6" ice cream pies:

 

Ingredients

1/4 cup granulated sugar

1/4 cup hot water

1/2 cup raw peanuts

1 9.6oz box of Back to Nature Peanut Butter Creme Cookies

1/4 - 1/2 cup butter, melted

4 T raspberry jam (or strawberry, or blueberry, or whatever you desire), divided

1.5 pints (3 cups) vanilla ice cream, softened in refrigerator for 1 hour

1 pint (2 cups) raspberry sorbet (or any sorbet of your choice), softened in refrigerator for 1 hour

 

Instructions

Prepare the peanuts:  Preheat oven to 350º.  Line a rimmed baking sheet with parchment paper. In a small bowl, combine sugar and water until sugar is dissolved to create simple syrup.  Toss raw peanuts in the simple syrup and put onto lined baking sheet in one layer.   Put the baking sheet on the middle rack of the oven.  Move the peanuts around every couple minutes to evenly toast.  Do not over-toast.  Should only take about 4-6 min.  When the nuts are done, remove them from the hot baking sheet and put aside to cool.

 

In a food processor, put all the peanut butter creme cookies.  Grind them until all big chunks have been broken up.  (You can also put the cookies into a zip lock bag, remove as much air as possible, and crush them with a rolling pin.)  Put the cookie crumbs into a medium bowl.  Slowly add the melted butter, starting with 1/4 cup.  Only add more if you find the crumbs are not sticking together.   If you used a different type of peanut butter cookie (without creme), you will likely need to add more butter.  You want the cookie crumb mixture to still be crumbly, but to be able to keep shape when pressed together.  Too much butter will make it soupy.

 

Divide the cookie crumb mixture between 2 6" pie pans.  Press the crumbs onto the bottom and sides to make the crust.  Freeze for 10 minutes.

 

Remove pie pans from freezer and spread about 2 tablespoons of jam across the bottom of each crust.  Add random scoops of softened vanilla ice cream and softened raspberry sorbet to fill both pies.  Use a small offset spatula or a knife to swirl the ice cream and sorbet together a bit to form nice designs and peaks.  Top with the candied peanuts.  Freeze again for 2-3 hours before serving.

 

Hope you enjoy as much as my family did!

 

 

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© 2017 by Alexandra Meldal-Johnsen