Ice Cream Pie
Ingredients
- 3 tablespoons butter
- 3 tablespoons corn syrup
- 2 tablespoons brown sugar
- 2 ½ cups crispy rice cereal (such as Rice Krispies®)
- ¼ cup peanut butter, slightly melted
- 1 (12 ounce) jar chocolate fudge sauce, divided
- 1 teaspoon corn syrup, or to taste
- 2 quarts vanilla ice cream
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Instructions
- Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.
- Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.
- Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
- Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
- Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.
Source
Original recipe: View Original