Peanut Butter Praline Crunch Ice Cream Pie

Elky Friedman Elky Friedman
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The easiest 4-ingredient dessert that is delicious, customizable, and everyone will love.

4h 8
Easy Vegetarian Pescatarian Vegan Parve Freezer-Friendly

Contains: Peanuts, Gluten, Wheat, Tree nuts

Directions

Prepare the Peanut Butter Praline Crunch Ice Cream Pie

  1. Defrost the ice cream on the counter until it softens but is still firm. Pour into a bowl.

  2. Meanwhile, pour the chocolate chips and the peanut butter into another small bowl. Microwave for 30 seconds on high to melt. You may need another 30-second interval. Mix to combine well. Then swirl that mixture into the ice cream.

  3. Spread the ice cream into the pie crust (you may have a bit extra—enjoy!) and freeze.

  4. To top, use any option you prefer—caramel cream (as shown in the photo) or cookie crunch (also in photo), drizzled chocolate, or crushed Viennese crunch.

Notes:

To cut the pie into pretty circles, as pictured, use a round biscuit cutter.

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1 Comment

chana •

do I have to use Viennese crunch

Raquel Malul Kosher.com Team •
Reply to chana

No, you can skip it if you'd like or replace it with something else.