For hot summer days or quiet winter nights Eyelash ice cream pie With Chocolate crust It’s easy to throw together and completely no pressure!
I know it makes me a little un-American but I’m not a huge ice cream lover. I’m married to one and our kids are somewhere in the middle. After we made the popular and crazy recipe for peanut butter pie the kids wanted an ice cream version and since that is what we would make for ice cream cakes minus the bottom of the brownies I decided to go for it.
I was shocked that out of all of us it was little Grayson who devoured slice after slice.
how?! I expected him to have a stomach ache but ice cream does not fix the kid!
Peanut butter chocolate ice cream And piles on top of exiles of eyelash are stacked high in Graham Chocolate Pie Cracker. And here’s the best part, you can do whatever you want to make it your own!
The ingredients for eyelash ice cream pie
The ingredients are simple And everything revolved around chocolate and Peanut Butter…heaven!! I linked to Reese’s various products on Amazon just so you can see what I’m talking about. You do not have to order them from there. They come in packages of like a million, so you definitely do not need that much. And like I said, you can make it your own! I have a section below on other ideas for additions. Here are the ingredients you will need for this recipe:
For the membrane
- Graham chocolate cracker crumbs
- butter
- Sugar
- Hot fudge
For the pie
The dimensions for each ingredient can be found in the recipe card at the end of the post.
How to Make Spray Ice Cream Pie |
Making a pie does not get any easier! And it’s all about the ice cream! First prepare the crust, then mix the filling together and finally bring up the good sweets! Here are the steps:
For the membrane
- Preheat the oven.
- Mix the ingredients except the hot fudge and press it into the pie pan.
- Bake and cool.
- Cover with a hot fudge and freeze.
For the pie
- Mix the ice in the mixer until smooth and add the Cool Whip and mix until combined.
- Turn the mixer on low speed and add peanut butter balls to get peanut butter swirls.
- Pour into the pie dough and spread evenly. Cover with cling film and freeze.
- Remove the pie from the freezer shortly before serving and top with the candies. to serve!
You can find all these instructions in full detail in the recipe at the end of the post. You can also print and save the recipe there.
More ideas for additions:
- The sections of Reese
- M & Ms
- Take 5 bars
- Sneakers
- Tweaks
- Chocolate chips
- Peanut butter chips
- Nut butter
- Oreo
- Hot fudge
- Heated peanut butter
You can also change the flavors of the ice cream! Go where your heart and stomach are leading you!
Is it possible to use whipped cream?
I understand there is a strong population against the sound of whips out there, so yes, you can definitely use whipped cream. I use Cool Whip to make the recipe as easy as possible. Hell, you’re also using a store-bought membrane!
To use the whipped cream, whip 1 cup of heavy cream and sweeten it to your liking. It will whip up to about 2 cups, then combine it with the ice cream.
How long does an ice cream pie last in the freezer?
Put a lid on the pie plate if you have one and then wrap it twice in plastic wrap and then in foil. It is recommended to eat it within 2-3 days for optimal texture and taste. I would not let it go after 5 days.
When to eat ice cream pie?
Always.
The answer is always. It’s great for those hot summer days to cool off and spend some time in the kitchen. It is also wonderful on a pleasant winter night when you crave a comforting dessert but want something a little more interesting than a simple bowl of ice cream.
Always.
Additional ice cream desserts:
Dishes: 10
For those hot summer days or those quiet winter nights an eyelash ice cream pie with a chocolate crust is easy to toss and no pressure!
For the membrane
- 2 Cups Graham chocolate cracker crumbs
- 7 Spoons butter dissolved
- 1/3 Goblet Sugar
- 1 Goblet Hot fudge Warmed up
For the pie
- 1 Bathroom Eyelash ice cream
- 2 Cups Cool whip
- 1/2 Goblet Peanut Butter
- 3 Cups Cups of peanut butter mini eyelash bisected
- 1 1/2 Cups Cups of eyelash peanut butter chopped
- 2 Cups Mini cups of uncoated peanut butter
- Hot fudge
- Peanut Butter heated
For the membrane
-
Preheat the oven to 350 degrees F.
-
Mix the Graham cracker crumbs, butter and sugar in a bowl. Clamps for a 9-10 inch pie pan.
-
Bake for 8 minutes and allow to cool completely.
-
Once cooled, heat the hot fudge and pour it all over the crust. Place in the freezer.
For the pie
-
In a mixer stand add the ice cream and whisk to a smooth mixture. Add in the cold whip and beat again.
-
When the mixer is running on low speed, toss in peanut butter balls and stir just until the peanut butter is stirring.
-
Pour into the prepared pie pan and spread evenly. Cover with cling film and place in the freezer for 4 hours or up to 24 hours.
-
Remove the pie from the freezer 5-10 minutes before serving and top with the lashes of different sizes, a little hot fudge and heated peanut butter. Serve immediately.
Nutrition facts
Eyelash ice cream pie
Quantity per serving (1 slice)
Calories 847
Calories from fat 432
% Daily value *
Fat 48 g74%
Saturated fat 18 grams113%
Trans fat 1 g
Polyunsaturated fat 8 grams
20 g of monounsaturated fat
Cholesterol 29 mg10%
sodium 630 mg27%
potassium 501 mg14%
Carbohydrates 94 g31%
5 g fiber21%
68 grams of sugarseventy six%
protein 16 g32%
vitamin 323IU6%
Vitamin C. 1 mg1%
calcium 110 mg11%
iron 2 mg11%
* Percentage of daily values based on a 2000 calorie diet.
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