This is truly a perfect summer dessert. It’s salty and sweet. It’s cool and creamy peanut butter ice cream on top of a fudge brownie base. How can you possibly go wrong with that? Since it’s an ice cream pie, this is just the dessert to contribute to any hot and sunny summer gathering (provided you have a way to keep it cold – it’s worth it!).

Peanut Butter Ice Cream Brownie Pie

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 1 9-inch pie

Peanut Butter Ice Cream Brownie Pie


    For the brownie base:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 4.5 ounces bittersweet chocolate, finely chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt
  • 1 teaspoon espresso powder
  • 1/2 cup all-purpose flour
  • For the pie:
  • 2 1/2 - 3 cups peanut butter ice cream, slightly softened
  • 3/4 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Chocolate syrup
  • Peanut butter sauce


  1. To make brownie base, preheat oven to 350°F. Line bottom of springform pan with parchment paper. Lightly butter inside edges of pan and coat with flour, shaking away excess. In large heatproof bowl, combine butter and chocolate. Microwave in 20-30 second intervals, stirring in between, until fully melted and smooth. Whisk in sugar and eggs. Whisk in vanilla, salt and espresso powder. Stir in flour just until incorporated, and no dry streaks remain.
  2. Pour batter into prepared pan. Bake, rotating halfway through baking time, until center is just set, about 22-24 minutes. Transfer to wire rack to cool completely. Then cover and transfer to freezer to chill thoroughly.
  3. When ready to assemble, remove chilled brownie layer from freezer. Add peanut butter ice cream over brownie layer and smooth with spatula. Return to freezer while you make whipped cream. Combine cream and confectioners’ sugar in medium bowl and whisk or whip with electric mixer just until stiff peaks form. Blend in vanilla. Transfer to pastry bag fitted with decorative tip (I used Ateco #845) and pipe swirls of whipped cream around edge of pie. Return to freezer.
  4. Just before serving, drizzle chocolate syrup and peanut butter sauce over top of pie. Run knife around edge of pan before removing sides of springform. Slice and serve immediately. Store covered in the freezer.

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