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Peanut Butter Cornflake Ice Cream Pie

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“This frozen delight has been a family recipe for about 25 years. I remember eating it after supper in the hot midwest summertime! This is so easy and is really very delicious.”
1 double

Ingredients Nutrition

  • 12 cup peanut butter (creamy or crunchy)
  • 12 cup light corn syrup
  • 4 cups corn flakes cereal (I use "Clusters" brand ONLY)
  • 1 quart vanilla ice cream, slightly softened (prefer Breyer's Natural Vanilla)
  • chocolate syrup, optional for garnish
  • peanuts, optional for garnish


  1. Stir together peanut butter and syrup in a medium to large sized bowl.
  2. Add Clusters brand cereal and stir until evenly coated.
  3. Press half of this mixture into the bottom of a 9" pie plate.
  4. Scoop and press ice cream into bottom "crust".
  5. Top with remaining "crust" mixture.
  6. Return to freezer.
  7. Remove from freezer 5 minutes before serving.
  8. Optional: Serve drizzled with chocolate syrup and sprinkled with peanuts.
  9. I usually prefer this without either the chocolate syrup or the peanuts, but it's great either way!
  10. Recipe can be doubled to fit 9x13 dish.
  11. Cooking/Prep times do not reflect the hour or so needed to let this dessert firm up in the freezer after prep.

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