4-Ingredient Peanut Butter-Strawberry Ice Cream Pie
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 10
- Sodium
- 24
- Total: 2 hr 35 min (includes freezing time)
- Active: 15 min
Ingredients
2 cups strawberry ice cream
3/4 cup smooth peanut butter
2 1/2 cups crispy rice cereal
6 strawberries, hulled and quartered or sliced
Directions
- Let the ice cream sit at room temperature to soften, about 20 minutes.
- Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
- Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.