This homemade ice cream pie is inspired by the Peanut Buster Parfait dessert from Dairy Queen. It's a classic chocolate, peanut, and peanut butter ice cream pie recipe made with a Nutter Butter cookie crust, vanilla ice cream, and an easy chocolate ganache!
Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat at 15-second intervals until chocolate chips begin to melt. Stir until ganache is fully mixed and smooth.
Combine cookie crumbs and melted butter in a medium bowl and stir to saturate cookies with butter. Press into sides and bottom of pie pan.
Coat bottom of crust with a thin layer of chocolate ganache.
Spread one-half of ice cream over chocolate in pie pan and top with ½ cup of peanuts, followed by one-half of remaining chocolate ganache. Repeat with second half of ice cream, remaining peanuts, and another drizzle of ganache on top.
Cover loosely with plastic wrap and place in freezer to solidify for 4-6 hours, or until firm. To serve, allow to sit at room temperature for 10-15 minutes before slicing.
Variations: If you want to switch up this recipe, it's so easy! Swap the vanilla ice cream for chocolate, peanut butter cup, butter pecan, or whatever your favorite flavor is!