PB & J Ice Cream Pie
Number of servings : 12 Prep time: 2h40 Cooking time: Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets
Number of servings : 12
Prep time: 2h40
Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets
Special diet :
1/2 batch of Creamy Vanilla Ice Cream (click here for the recipe) or 3 cups (750 mL) good-quality vanilla ice cream, softened
10 regular-sized milk-chocolate peanut-butter cups, chopped
¾ cup (175 mL) seedless raspberry jam
1 8- or 9-inch (20- or 23-cm) chocolate-crumb pie crust
1/2 cup (125 mL) coarsely chopped honey-roasted peanuts
1. Spoon ice cream into large bowl; fold in peanut-butter cups. Spoon into crust; spread ice cream to edge.
2. In small bowl, stir jam until smooth (warm jam slightly, if necessary). Drizzle jam over ice cream; swirl slightly with spoon to create rippled effect. Freeze until partially set, about 1 hour.
3. Sprinkle nuts on top of pie in circle about 1 inch (2.5 cm) from edge of crust. Freeze until set, at least 2 hours.
Photo: My Yen Trung Photography