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Slice of frozen chocolate chip pie with a bite taken out with a fork.
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5 from 5 votes

Frozen Peanut Butter Chocolate Chip Pie

Frozen Peanut Butter Chocolate Chip Pie - Made with So Delicious Dairy Free Frozen Dessert and a few extra ingredients, this cool creamy pie comes together easily and tastes like a frozen snickers bar. You are going to LOVE this!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: dairy free, gluten free, vegan
Servings: 12
Calories: 408kcal


For the Pie:

For the Peanut Butter Caramel:



For the Crust:

  • Line the bottom of a 9-inch springform pan** with a circle of parchment paper cut to fit. Set aside.
  • To the bowl of a food processor, add 2 cups peanuts, dates, and cocoa powder and pulse until combined. Add water 1 tbsp at a time, if needed, to help the mixture come together. It should hold together easily when pressed into a ball. 
  • Press the mixture into the bottom of the prepared springform pan. You can press the mixture up onto the sides of the pan too if you wish so it resembles a pie crust more - I did - or you can just make an even layer on the bottom. 
  • Place in the freezer while you prepare the filling.

For the Ice Cream Filling:

  • Place the cookie dough ice cream and 3/4 cup peanut butter into the bowl of the food processor (just rinse it out from the crust - no need to thoroughly clean it). Blend until combined and smooth.
  • Pour the ice cream filling into an even layer on the already prepared crust. Place back in the freezer to set.

For the CocoWhip Layer:

  • While the pie is setting up in the freezer, take the CocoWhip out of the freezer and let it soften until spreadable. Mine took about 20 minutes or so. 
  • Once softened, spread the CocoWhip into an even layer over the ice cream filling. Set the pie back in the freezer for several hours (or overnight) to set.

For the Peanut Butter Caramel (makes about 1 cup - you probably won't need it all*):

  • In a small saucepan over medium-low heat, whisk the 1/2 cup of vanilla ice cream, maple syrup, and 1/4 cup peanut butter until smooth. Add water 1 tbsp at a time to thin if needed.
  • Set aside to cool slightly.

For Serving:

  • When ready to serve, drizzle the caramel sauce over the pie and sprinkle with chopped peanuts and chocolate chips. 
  • Cut into slices and enjoy!


*You likely won't use all of the caramel for drizzling over the pie. As luck would have it, you'll also have some vanilla ice cream leftover. Vanilla ice cream + caramel sauce = delicious dairy free treat! You could also use the leftover caramel for dipping apples or graham crackers or just licking off of a spoon!
**You could use a regular pie plate for this recipe too, but I find it easier to cut and remove the slices from a springform pan.
***Nutrition facts calculated without caramel drizzle or crushed peanuts and chocolate chips on top since the amount used will vary.


Calories: 408kcal | Carbohydrates: 41g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 77mg | Potassium: 147mg | Fiber: 9g | Sugar: 25g | Calcium: 40mg | Iron: 1.3mg