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Giant Peanut Butter Ice Cream Sandwich.

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“Another recipe for my friend, Mindy, the PB lover. **Note: There is only 20 minutes of actual baking time, and 4 hours of freezing time.”
4hrs 50mins

Ingredients Nutrition


  1. Let dough stand at room temperature for 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs.
  2. Bake at 350° for 20-25 minutes or until set. Cool completely.
  3. In a bowl, whisk the milk, cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese and peanut butter until smooth.
  4. Add pudding and ice cream; beat until smooth.
  5. Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling.
  6. Cover and freeze for 4 hours or until firm.
  7. Remove from the freezer 15 minutes before serving.
  8. Place hazelnut spread in a small microwave-safe bowl; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice.
  9. Remove sides of pan; cut dessert into slices.

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