Easy Vegan Nutter Butter Peanut Butter Ice Cream Pie

The Easy Vegan Nutter Butter Peanut Butter Ice Cream Pie is a delectable fusion of rich flavors and varying textures, perfect for satisfying any sweet tooth. Its foundation is a crunchy, buttery crust made from crushed Nutter Butter cookies, mixed with melted vegan butter substitute, providing a deliciously sweet and nutty base. The pie is generously layered with creamy, smooth vegan vanilla ice cream, offering a refreshing contrast to the crunchy base. This is then extravagantly swirled with crunchy, salted peanut butter, adding a sumptuous depth of flavor and a delightful crunchiness. Chopped peanuts, either salted or plain, are sprinkled throughout, lending an extra layer of nutty goodness. The pie is crowned with a generous scattering of vegan semisweet chocolate chips, melting slightly against the cold ice cream, creating a luscious chocolatey finish. Every bite of this pie is a delightful dance of sweet, salty, creamy, and crunchy textures, making it an irresistible treat for anyone, vegan or not.


Easy Vegan Nutter Butter Peanut Butter Ice Cream Pie

Easy Vegan Nutter Butter Peanut Butter Ice Cream Pie


  • 10 ounces Nutter Butter cookies
  • 1/2 cup vegan butter substitute, melted
  • 1 cup + 2 tablespoons chopped peanuts (salted or plain)
  • 1 quart vegan vanilla ice cream (I used Trader Joe’s Organic Soy Creamy)
  • 1 cup crunchy, salted peanut butter
  • 1/2 cup vegan semisweet chocolate chips


    Preheat your oven to 350 degrees Fahrenheit.

    Make the crust by placing the Nutter Butter cookies and 1 cup of the chopped peanuts into a food processor and blending them into crumbs. Do this in batches if you need to. You’re going to mix them all together in the end anyway, so transform them into crumbs whichever way works best for you.

    If you want to sprinkle some Nutter Butter crumbs on top of the pie when it’s finished, set a tablespoon or so aside now.

    Stir together the remaining Nutter Butter + peanut crumbs with the melted vegan butter substitute.

    Spread the mixture into a pie tin (a 9″ cake pan also works) and use your fingers to push the crumbs to the edges and up the sides of the pan.

    Bake the crust for 10-12 minutes, or until it begins to brown.

    Allow the crust to cool completely.

    In a large bowl, stir together the peanut butter and ice cream.

    Spread the ice cream + peanut butter over top of the crust and smooth it out.

    Place the pie in the freezer overnight, or at least 6 hours. I know it’s hard to wait that long, but it’s much easier to slice once it’s totally frozen.

    Remove the pie from the freezer.

    Melt the chocolate chips in the microwave and drizzle the chocolate over top of the pie. Sprinkle with leftover peanuts and Nutter Butter crumbs.

    Place the pie back in the freezer until the chocolate hardens, around 10 minutes.

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