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Peanut butter ice-cream pie

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This easy Peanut butter ice-cream pie is the ultimate crowd-pleasing dessert. Chocolatey, rich and crunchy, it will just melt in your mouth. Give it a try!

  • Serves12
  • Cook time10 minutes
  • Prep time10 minutes, + 30 mins chilling & 2 hours freezing time
Peanut butter ice-cream pie

Ingredients

  • 250g Arnott’s Choc Ripple biscuits
  • 100g butter, melted
  • 3 x 500ml Peanut butter ice-cream, softened
  • ¼ cup (55g) caster sugar
  • 2 tbs roasted salted peanuts, coarsely chopped
  • 1 large banana, peeled, sliced

Chocolate sauce

  • 75g dark chocolate, chopped
  • ¼ cup (60ml) thickened cream
  • 1 tbs coffee liqueur (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Process biscuits in a food processor until finely crushed. Add the butter and process until well combined.
  2. Step 2

    Spoon the biscuit mixture into a 22cm x 3cm round fluted tart tin, with removable base, and use a glass to press into the base and side of pan. Place in the fridge for 30 mins to chill.
  3. Step 3

    Place the ice-cream in a large bowl. Use a metal spoon to gently stir until almost smooth. Spoon into the biscuit base and use a palette knife to shape into swirls. Place in the freezer for 2 hours or until firm.
  4. Step 4

    Meanwhile, line a baking tray with baking paper. Place the sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and caramelises. Remove from heat. Add peanuts. Swirl pan to combine. Pour over the lined tray. Set aside for 30 mins or until set. Finely chop.
  5. Step 5

    To make the chocolate sauce, combine the chocolate, cream and liqueur, if desired, in a small saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth. Set aside to cool slightly.
  6. Step 6

    Carefully remove the ice-cream pie from the tin. Transfer to a serving plate. Top with the banana slices and drizzle with chocolate sauce. Sprinkle with peanut praline. Serve immediately.

    Peanut butter ice-cream pie

    Peanut butter ice-cream pie
    • Serves12
    • Cook time10 minutes
    • Prep time10 minutes, + 30 mins chilling & 2 hours freezing time
    Ingredients
    • 250g Arnott’s Choc Ripple biscuits
    • 100g butter, melted
    • 3 x 500ml Peanut butter ice-cream, softened
    • ¼ cup (55g) caster sugar
    • 2 tbs roasted salted peanuts, coarsely chopped
    • 1 large banana, peeled, sliced

    Chocolate sauce

    • 75g dark chocolate, chopped
    • ¼ cup (60ml) thickened cream
    • 1 tbs coffee liqueur (optional)
      Description

      This easy Peanut butter ice-cream pie is the ultimate crowd-pleasing dessert. Chocolatey, rich and crunchy, it will just melt in your mouth. Give it a try!

      Method
      1. Step 1

        Process biscuits in a food processor until finely crushed. Add the butter and process until well combined.
      2. Step 2

        Spoon the biscuit mixture into a 22cm x 3cm round fluted tart tin, with removable base, and use a glass to press into the base and side of pan. Place in the fridge for 30 mins to chill.
      3. Step 3

        Place the ice-cream in a large bowl. Use a metal spoon to gently stir until almost smooth. Spoon into the biscuit base and use a palette knife to shape into swirls. Place in the freezer for 2 hours or until firm.
      4. Step 4

        Meanwhile, line a baking tray with baking paper. Place the sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and caramelises. Remove from heat. Add peanuts. Swirl pan to combine. Pour over the lined tray. Set aside for 30 mins or until set. Finely chop.
      5. Step 5

        To make the chocolate sauce, combine the chocolate, cream and liqueur, if desired, in a small saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth. Set aside to cool slightly.
      6. Step 6

        Carefully remove the ice-cream pie from the tin. Transfer to a serving plate. Top with the banana slices and drizzle with chocolate sauce. Sprinkle with peanut praline. Serve immediately.