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Peanut Butter Ice Cream Pie
Peanut Butter Ice Cream Pie
A frozen dessert for all the peanut lovers in the world.

Estimated Times
Cooking Time: 20 minutes

Preparation Time: 30 minutes
Ingredients and Directions


  • 1 package (16.5 oz) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened, divided
  • 1/2 cup creamy peanut butter, divided
  • 2 cups DREYER'S® or EDY'S SLOW-CHURNED® vanilla ice cream, softened
  • 1/4 cup chopped peanuts
  • 3 tablespoons NESTLÉ NESQUIK® Chocolate Flavor Syrup
  • Chopped peanuts (optional)


PREHEAT oven to 350° F. Grease 9-inch pie plate.

PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate.

BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl.
Spoon into cookie crust; spread evenly. Drizzle with NESQUIK and additional chopped peanuts.
Freeze for at least 2 hours or overnight.

BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.

THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.

Servings: 8

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