Who’s ready for ice cream? Or better yet, ice cream slab pie! This one has a rice crispy crust, peanut butter fudge sauce, and homemade no-churn ice cream with chocolate chips and peanut butter cups. It’s a twist on a favorite dessert my mom used to make in the summertime.

It sounds like a lot of components, but each of them are so easy. And there are so many options – not only to change up the flavors, but you can easily swap in store-bought parts too. You can make this as homemade or store-bought as you’d like.

Let’s start with the base. My recipe begins with a simple rice crispy base. But you could just as easily bake up a batch of brownies, or use a roll of cookie dough pressed into a pan and baked. Even a graham cracker crust would work.

The sauce starts with a homemade hot fudge that is combined with peanut butter. You could leave out the peanut butter and extra corn syrup (just use the whole batch of hot fudge instead). Or start with a bottled hot fudge sauce. You can also mix up the flavors. Use a caramel or butterscotch sauce instead. Or use a different nut butter, Nutella, or even cookie butter!

The ice cream is a very simple no churn ice cream. I love the no-churn recipe, and it’s endlessly adaptable. Choose the candy mix-ins that you prefer, or use crushed cookies (like Oreo’s!). You could also use a store-bought ice cream in whatever flavor you prefer. Just soften it slightly before you scoop it into the crust.

There are so many variations you can make to this recipe. I hope you give it a try, and let me know what flavors you choose!

Print Recipe

Ice Cream Slab Pie

Course

Dessert

Servings

Ingredients

Base

• 1/3 cup light corn syrup
• 2 1/2 tablespoons light brown sugar
• 1/4 cup butter
• 3 1/2 cups crisp rice cereal

Hot Fudge Sauce

• 2 ounces unsweetened baking chocolate
• 1 can (5.5 ounces) evaporated milk
• 3/4 cup granulated sugar
• 1 tablespoon cocoa powder
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 2/3 cup creamy peanut butter
• 1/2 cup light corn syrup

Ice Cream

• 1 can (14 ounces) sweetened condensed milk
• 2 cups heavy or whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup mini semi-sweet chocolate chips
• 18 miniature peanut butter cups not the unwrapped variety

Course Dessert Servings Ingredients Base 1/3 cup light corn syrup 2 1/2 tablespoons light brown sugar 1/4 cup butter 3 1/2 cups crisp rice cereal Hot Fudge Sauce 2 ounces unsweetened baking chocolate 1 can (5.5 ounces) evaporated milk 3/4 cup granulated sugar 1 tablespoon cocoa powder 1/4 cup light corn syrup 1/4 teaspoon salt 1/2 teaspoon vanilla 2/3 cup creamy peanut butter 1/2 cup light corn syrup Ice Cream 1 can (14 ounces) sweetened condensed milk 2 cups heavy or whipping cream 1 teaspoon vanilla extract 1/2 cup mini semi-sweet chocolate chips 18 miniature peanut butter cups not the unwrapped variety

Instructions

Base

1. Combine first three ingredients in a large saucepan and bring to a boil over medium heat.
2. Remove from heat and stir in cereal until completely coated.
3. Press evenly into a greased 13"x9" baking pan. Line with parchment or waxed paper if preferred for easier serving.

Sauce

1. Melt chocolate in a small saucepan over low heat.
2. Once melted, add evaporated milk, sugar, cocoa powder, 1/4 cup corn syrup, salt, and vanilla. Cook over medium-low heat until thickened, about 5 to 8 minutes. The mixture should not quite come to a simmer.
3. Remove 2/3 cup hot fudge sauce and combine with peanut butter and remaining corn syrup. Save remaining hot fudge sauce for another use (store air tight in refrigerator).
4. Spread half of peanut butter fudge sauce onto the base and place in freezer.

Ice Cream

1. Whip cream until soft peaks form.
2. Gently fold in sweetened condensed milk and vanilla until combined.
3. Chop 12 of the peanut butter cups and fold into ice cream mixture with all but 2 tablespoons of the chocolate chips.
4. Spread ice cream mixture onto prepared base and sprinkle with remaining chips and the other 6 peanut butter cups, chopped.
5. Freeze for at least 6 hours or overnight.
6. Serve with warmed remaining peanut butter fudge sauce drizzled over each serving.
7. Store leftovers in the freezer, and extra sauce in the refrigerator.

Recipe Notes

• Use any crust you'd like - brownies, baked cookie dough, graham cracker crust.  Mix it up with different flavors!
• Use 2/3 cup bottled hot fudge sauce if desired. Or double the amount and leave out the peanut butter.
• Use any flavor sauce you'd like - try butterscotch or caramel!
• Substitute any nut butter, or even Nutella. Cookie butter would be delicious too.
• Use any mix-ins you prefer - try different candies, or crushed cookies. Your imagination is the limit! Use 1 to 2 cups total.
• You can also use softened, store bought ice cream in any flavor to fill the crust (6 cups/ 48 oz tub).

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