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–+ servings
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Peanut butter and jam ice cream pie
A whole cream pie with red jam twirls
This tasty homemade ice cream pie recipe can be made up to 2 weeks in advance. Your little ones (and the bigger 'kids') will love it!
freezing time 8 hours
Course Dessert
Cuisine American
Servings 8 people

Ingredients
 
 

For the crust

For the filling

  • 3 large eggs
  • ½ cup brown sugar
  • ½ tsp Himalayan salt
  • 1 tsp vanilla extract
  • ½ cup natural nut butter
  • 1 ½ cups heavy cream
  • ⅓ cup jam of your choice
  • ½ tsp Himalayan salt to garnish

Instructions
 

  • For the crust: Preheat oven to 135°C. Place crackers in a food processor and pulse until you obtain coarse crumbs. Pour into a deep pie dish along with nuts, sugar and salt and toss to combine.
  • Drizzle with melted butter and mix until evenly coated. Press firmly at the bottom and up the sides of the baking dish.
  • Bake 20-25mn or until slightly darker. Leave to cool.
  • For the filling: Fill a medium saucepan with 1/3 water and bring to a simmer over medium-low heat.
  • Whisk eggs, sugar and salt in a large heatproof bowl and place over the pot making sure the bowl does not touch the water. Using a heatproof rubber spatula, stir the egg mixture until the sugar is completely dissolved, about 5 minutes.
  • Remove from the heat, add vanilla and beat until thick, pale and the mixture has doubled in volume - about 10 minutes.
  • In a large bowl, work the nut butter until smooth and lose with your spatula. Add a third of the egg mixture and mix until lighter. Gently fold another third of the mixture in until just incorporated. Repeat with the rest of the egg mixture.
  • Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form - about 2 minutes.
  • Gently fold in the peanut butter mixture and pour over the crust. Add a dollop of jam and swirl with the blade of a knife. Sprinkle with rock salt and freeze for at least 8 hours before serving.
  • Remove from the freezer 15 minutes before serving.

Notes

Tip: This pie can be made up to 2 weeks in advance. Just wrap tightly to freeze. Bring out 30 minutes before slicing to serve. Run the knife under hot water to get clean slices.