Ice Cream Pie

Updated on January 14, 2022

• 3 tablespoons butter

• 3 tablespoons corn syrup

• 2 tablespoons brown sugar

• 2 ½ cups crispy rice cereal (such as Rice Krispies®)

• ¼ cup peanut butter, slightly melted

• 1 (12 ounce) jar chocolate fudge sauce, divided

• 1 teaspoon corn syrup, or to taste

• 2 quarts vanilla ice cream

1. Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.

2. Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.

3. Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.

4. Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.

5. Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.

I Made It

Nutrition Facts (per serving)

567Calories27g Fat77g Carbs9g Protein

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Nutrition FactsServings Per Recipe8Calories567% Daily Value *Total Fat27g34%Saturated Fat14g71%Cholesterol70mg23%Sodium392mg17%Total Carbohydrate77g28%Dietary Fiber3g9%Total Sugars50gProtein9gVitamin C7mg33%Calcium199mg15%Iron4mg21%Potassium450mg10%

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