Konnichiwa Peanut Butterer

Peanut Butter & Jelly Ice Cream Pie

Prep Time: 20 minutes, Serves: 8

Ingredients for the base

  • 250g Anzac biscuits (or wine biscuits)
  • 90g butter, melted
  • 250ml cream
  • 200ml sweetened condensed milk
  • 1/3 cup Pic’s Smooth or Crunchy Peanut Butter
  • 1/4 teaspoon salt

Ingredients for the topping

  • 5 Tbsp Pic’s Boysenberry Jelly
  • 3 Tbsp Pic’s Smooth Peanut Butter
  • 30g dark chocolate, cut into shavings


  1. Place the biscuits in a food processor and blitz until finely crushed. Add the melted butter and process to combine.
  2. Spoon the biscuit mixture into a 22cm pie tin. Using the back of a spoon, evenly press the mixture into the base and sides of the tin. Chill for 20 minutes.
  3. In a large bowl or bowl of a stand mixer, beat cream until stiff peaks form. Add the sweetened condensed milk, Pic’s Peanut Butter, and salt and fold until completely mixed in.
  4. Spoon the cream mixture into the biscuit base. Using the back of a spoon to smooth out the top.
  5. Evenly place spoonfuls of Pic’s Boysenberry Jelly and Pic’s Smooth Peanut Butter on top and swirl with a butter knife. Finish with the shavings of dark chocolate. Place in the freezer for 6 hours or until completely firm.
Categories: Entertaining, Sweet tooth
Facebook Instagram Shopping Cart