Peanut Butter S’mores Ice Cream Pie

8 servings

End your summer dinner party or barbecue with a decadent frozen dessert.



cup plus 2 tbsp smooth peanut butter
cup confectioners' sugar
cup heavy cream
1 9-inch
prepared graham cracker pie crust
1 ½
pts chocolate or chocolate chunk ice cream, softened
cup mini marshmallows
Chocolate syrup, for drizzling



Special equipment: a kitchen torchPropane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

Step 1

Combine the 1/3 cup peanut butter, confectioners’ sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.

Step 2

Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.

Step 3

Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.

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