Peanut Butter Icebox Pie

Frozen cakes and pies have been popular since the invention of the ice box. These often decadent desserts are usually signature signs that summer has arrived. They're big hits at parties and often requested at gatherings. The best part is not having to turn on the oven to bake!

For our version of a classic Peanut Butter Icebox Pie we gave it all the classic flavor we remember with a lot less sugar and far fewer calories. While grabbing frozen whipped toping at the store for this absolutely works making it yourself reduces the amount of ingredients and preservatives in your food. it also gives you more control of the sweetness level of your dessert.

If you want to reduce the sugar even further (we see you diabetics) whip the cream by itself and ditch the sugar in the recipe all together. Using our ice cream as a main ingredient means sticking with the usual 15g of sugar for the whole pint while still having that sweet BELIGHT flavor and no artificial sweetener aftertaste.

This recipe includes a lushes layer of chocolate ganache to let your topping sink into. If you're gathering is more into peanut butter than chocolate you can half that part of the recipe or use the leftover ganache for a special bonus dessert. (you'll see later)     



1 chocolate graham cracker crust

1 pint BELIGHT Vanilla Ice Cream, softened

1/2 cup creamy peanut butter *

1 8oz. package low fat cream cheese, softened 

1.5 cups heavy whipping cream, divided

2 tsp. sugar

8oz. bitter sweet chocolate


*all natural peanut butter, almond butter or sunflower butter can be used, but will have a grit to the texture from the nut or seed particles  


Optional toppings:

peanut butter cups

peanut butter and chocolate chips

chocolate shavings

2 tbsp. agave + 1 tbsp. peanut butter (peanut butter topping)



Whip 1 cup heavy cream with sugar until stiff peaks form. set aside.

mix softened BELIGHT ice cream, peanut butter and cream cheese in a large bowl.

Fold in HALF the whipped cream mixture. Spread in an even layer over pie crust. Top with remaining whipped topping. Store, level, in the freezer. 

Chop chocolate into small pieces and place in a medium sized bowl. No need to chop if you have chips. Heat remailing 1/2 cup heavy cream in a small pot to a simmer or until it begins to bubble in the microwave. Do not boil. Pour heated cream over chocolate pieces and stir until all the chocolate has melted.

Pour warm chocolate mixture over the whipped topping on your pie. this can be done in a layer that reaches the edges or drizzled back and forth to create a decorative pattern. This is where you can have fun and be creative. (if you have left over chocolate, chill it in the fridge and roll it into 1 inch balls dusted with coco powder and suddenly you have chocolate truffles!) 

Top with any other optional toppings you choose.

Return to freezer for a minimum of 2 hours. Best if frozen overnight. 

When you are ready to serve its best to take your pie out for a few minutes. Let your friends and family's anticipation build while you gather the plates and the big knife before cutting into it. If you are still struggling to cut a nice slice, run the knife under warm water before you cut. 


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