Did you know that Dreyer’s is donating up to 500 life changing surgeries to Operation Smile. Each picture shared on the Dreyer’s Facebook page with the #ReasonToSmile hashtag (through 9/1) will help. I’ve partnered with Dreyer’s to spread the word about their #ReasonToSmile campaign and also share a yummy ice cream recipe with you. It’s a Peanut Butter Chocolate Ice Cream Pie, but first I wanted show you the picture I shared online for the #ReasonToSmile campaign. Elliot’s enthusiasm for costumes is always a #ReasonToSmile!
Peanut Butter Chocolate Ice Cream Pie Ingredients:
- Greased pie plate, I actually used a round cake pan.
- Package of Nutter Butter Cookies (I saved a few for garnish)
- 3/4 stick of butter, melted
- 1 container of Dreyer’s Chocolate Peanut Butter Cup Ice Cream
- Chocolate Magic Shell
Dump the Nutter Butter cookies into a ziplock bag and crush into small pieces. The boys LOVED smashing the cookies.
Melt the butter and mix it with the Nutter Butter cookie crumbs.
Press the cookie crumb mixture evenly into the bottom and up the sides of the greased pan.
Put the crust into the freezer and pull the ice cream out. Allow about 20 minutes for the crust to set and the ice cream to soften.
Dump the entire container of Dreyer’s Chocolate Peanut Butter Cup Ice Cream into the crust. Use a spoon to spread it around.
Top with chocolate Magic Shell and return to the freezer for another 20 minutes or so.
Pull out the Peanut Butter Chocolate Ice Pie and enjoy! If you are looking for a cookies and cream version, go check out Becca’s yummy recipe.
This blog post is apart of a paid The Motherhood and Dreyer’s blogging program. The opinions and ideas expressed here are my own.