Peanut Butter Fudge Ice Cream Pie

Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Author Leigh Anne Wilkes


  • 1/4 C corn syrup
  • 2 Tbsp brown sugar
  • 3 Tbsp butter 1 1/2 C Rice Krispie cereal
  • 1.5 quarts vanilla ice cream
  • 1/3 C peanut butter
  • 1/3 C fudge sauce
  • 3 Tbsp corn syrup
  • 15 miniature peanut butter cups quartered


  • Stir together 1/4 C corn syrup, brown sugar and butter in a saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil.
  • Remove from heat.
  • Pour over Rice Krispies, stirring until coated.
  • Pour mixture into a greased 9 inch round pie plate form a crust. Press up on the sides.
  • Stir together peanut butter, fudge sauce and 3 Tbsp corn syrup.
  • Heat mixture on stove top or microwave.
  • Spread a few tablespoons of the mixture on the bottom of the crust.
  • Chill.
  • Spoon softened ice cream into crust, spread evenly.
  • Freeze until firm.
  • Reheat fudge mixture if needed and spread over the top of the ice cream. If it is warm, work quickly as the ice cream will begin to melt.
  • Sprinkle with chopped up peanut butter cups.
  • Freeze until ready to serve
  • Spread a thin layer on the bottom of the crust.