SPONSORED in partnership with Dove Chocolate
We are convinced that you need this salty and sweet peanut butter and chocolate ice cream pie at your next party! The pretzel and chocolate cookie crust gets topped with vanilla ice cream, peanut butter, and lots of chopped and melted DOVE® PROMISES® Silky Smooth Dark Chocolate. Dove's sustainably sourced ingredients and support of women farmers in partnership with CARE is an added bonus!
2 cups mini pretzels, crushed to fine crumbs
15 chocolate sandwich cookies, crushed to fine crumbs
4 tbsp melted butter
1 (15.8 oz bag) DOVE® PROMISES® Silky Smooth Dark Chocolate, divided
1 quart vanilla ice cream, softened
3/4 cup natural peanut butter
1 tbsp coconut oil
Preheat the oven to 350˚F and spray a 9-inch glass oven and freezer safe pie plate with cooking spray. Place the cookie and pretzel crumbs in a large bowl and stir in the melted butter to coat. Press the crust mixture into the bottom and up the sides of the prepared pie plate creating an even layer. Bake for about 10 minutes. Let cool slightly, then cover the bottom with DOVE® PROMISES® Silky Smooth Dark Chocolate (about 20 pieces). After 5 minutes, spread the melted chocolate into an even layer, then place in the freezer for about 20 minutes to set. If after 5 minutes the chocolate has not melted enough to spread, place back in the oven for 1-2 minutes.
Meanwhile, add the softened ice cream to a large mixing bowl. Drizzle in the peanut butter and swirl it around with a butter knife. Add about 20 chopped DOVE® PROMISES® Silky Smooth Dark Chocolate to the bowl and fold to combine. Transfer the ice cream mix to the chilled pie crust and set in the freezer for 6-8 hours.
Once the pie is frozen, add remaining DOVE® PROMISES® Silky Smooth Dark Chocolate to a microwave safe bowl and add the coconut oil. Microwave on 30 second intervals until the chocolate is smooth and totally melted.
Add the chocolate topping to the frozen pie (it should start to set immediately) and let sit for about 5-10 minutes before slicing and serving.