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Peanut Butter Pie Ice Cream

I scream, you scream, we all scream for ice cream! We love ice cream here at Southern Baked Pie. (After all, there’s no better topping for our sweet pies than a cold, creamy scoop.) And, as good as vanilla is, we love creating new, seasonal twists, like this Peanut Butter Chocolate Ice Cream!

Who says you can only use your ice cream maker in the warmer months? We’ve experimented before with no-churn ice cream (with delicious results), but today we’re going for ice cream made in a traditional ice cream maker and flavored with our limited-time Peanut Butter Pie with a Chocolate Ganache Drizzle for a flavor that screams fall is here!

This Peanut Butter Chocolate Ice Cream is rich, nutty, and decadent, with just the right amount of chocolate to ensure that the other flavors come through – peanut butter lovers, rejoice! Use it to top our Chocolate Chess or Salted Caramel Turtle pies, or make it the star of the show by adding toppings like crushed peanuts, chocolate sauce, Oreos, or mini Reese’s for the ultimate nut-lovers ice cream sundae.

What makes it so great?

  • This ice cream comes together so quickly, with just a few ingredients
  • It’s the perfect way to use any leftover slices of Peanut Butter Pie
  • You can mix in any add-ins you’d like in the last stage for a creation that’s totally your own! (We love adding pretzels, graham crackers, mini marshmallows, or chocolate chips to the mix!)

No matter how you make it, the whole family will love this delicious treat!

2 slices of Peanut Butter Pie with a Chocolate Ganache Drizzle 1/2 Cup White Sugar 2 TbsP Corn Syrup 1 3/4 cup Heavy Cream 1 3/4 cup whole milk 1/3 tsp xanthan gum


  1. In a large mixing bowl, whisk sugar, corn syrup, heavy cream, and whole milk, and xanthan gum until combined
  2. Once combined, add two whole slices of Peanut Butter Pie
  3. Using a potato masher or a fork, crush pie until combined with cream mixture
  4. Using a fine mesh sieve and a spatula, strain your cream mixture into a second bowl
  5. Add strained cream mixture to ice cream maker
  6. Turn on ice cream maker and churn according to manufacturer's directions, 20 to 25 minutes
  7. To finished ice cream, add additional peanut butter (we used some extra peanut butter crumbles from the top of our pie) along with chocolate sauce, and use a stand mixer to mix until combined
  8. Store in a freezer safe container and freeze until ice cream reaches desired hardness
  9. Enjoy! 

Watch the recipe in action here!



Pairs well with: Chocolate Pie Pops, Chocolate Chess Pie, Salted Caramel Turtle Pie, and Peanut Butter Pie with Chocolate Ganache Drizzle (available in-store this week only – click to find a location near you!)

Storage Information: Store in a freezer-safe container for up to 6 months

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Did you like this recipe? Leave a comment here and tell us what you think – we can’t wait to hear!

For more great recipes and ideas, check out Amanda’s cookbook, Southern Baked: Celebrating Life with Pie, and the rest of the blog!