The note with an asterisk at the bottom of the recipe reads, “*green peppermint choc. chip is gram’s fave.”
Apparently my grandma had some pretty wild taste buds. Green peppermint chocolate chip with peanut butter? She had cravings too.
I copied this from my grandma’s recipe book at an early point of my cooking career, it must have been when I was a teenager. I later transferred it to my master recipe book, handwritten at least 25 years ago. By the way, that book is now about 5 inches thick, with a broken bind and is a hot mess of recipes, some written but most of them torn from magazines, newspapers or written on scraps of random paper. It’s where I store all of my family favorites.
I’ve wanted to share this recipe for oh…say…ever since I started the blog. Somehow or another it would always get pushed to the back burner, but with summer in full swing and my wish for easy on the brain, it popped right to the top of this week.
It’s time to indulge in the easiest of ways.
About the recipe
This recipe is supremely simple, exactly the reason Smudge requested to make it. That, and, duh, it’s ice cream.
The crust is just three ingredients. Rice cereal, peanut butter and Karo syrup. I don’t use Karo much at all, but given this is Grandma MJ’s recipe and has been proven true through and through there was no reason for me to substitute. If you prefer almond butter over peanut butter, by all means, go for it.
Simply put on your muscle T and put your triceps to work by mixing the peanut butter and Karo together well. Then add in the cereal. We buttered our fingers with softened butter and used our hands to fold it all together so the cereal bits didn’t get crushed. Then, form the cereal into the bottom of the pan and up the sides.
You can use glass or tin pie plates. I’ve found I’m loving these rustic tin pie plates I bought from a local taqueria for $1 each. They use them to serve chips and tacos in. Double duty. You can find similar aluminum pie pans here.
We doubled this recipe because we couldn’t decide on which flavor of ice cream to use for the filling. We’re a house divided when it comes to ice cream. My husband is all about vanilla. I’m a chocolate head. And Smudge simply wants it cold and sweet.
Our latest favorite brand of ice cream is Tillamook. I need to say here that this is not a sponsored post, it’s just that I’ve been recommending this ice cream to everyone in the grocery line ever since I tried their Oregon Hazelnut and Salted Caramel, the flavor that then inspired me to make it at home. You can find the recipe here.
This time around I was craving chocolate (as always) so filled my pie with Tillamook Mudslide, riddled with ripples of chocolate. Smudge and I decided to give dear old dad his due and filled his with White Chocolate Raspberry Yum. I still got my chocolate in that one too.
I gently scooped the softened ice cream into the crust so it stayed in clumps and kept it’s form. If you want it to be super smooth, simply smooth it out evenly. I liked that the ice cream was still chunky and made some decorative texture for the top. We also added some fresh raspberries to the top so I’d suggest whatever flavor you use for ice cream, you could add complimentary toppings to go on top. It’s just prettier that way.
- 2 cups crisped rice cereal, such as Rice Krispies
- ⅓ cup chunky peanut butter
- ⅓ cup white Karo syrup
- 1½ quarts softened ice cream
- In a large bowl, stir the peanut butter and Karo syrup together until well combined. Add the rice cereal and mix with buttered hands, folding the cereal into the peanut butter mixture until well combined. Butter the bottom and sides of a 9" pie pan and gently press the mixture into the pan and up the sides. Fill the crust with the softened ice cream and freeze for 4 hours or overnight. Remove from the freezer and put in the refrigerator for 30 minutes before serving.
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