4-Ingredient Peanut Butter-Strawberry Ice Cream Pie

2 cups strawberry ice cream 3/4 cup smooth peanut butter 2 1/2 cups crispy rice cereal 6 strawberries, hulled and quartered or sliced

INGREDIENTS

– 1-2 Tbsp (30 g) maple syrup (more to taste) – 1 Tbsp lemon zest (from one organic lemon) – 1 Tbsp fresh lemon juice – 1/3 cup (60 g) chia seed

DIRECTIONS

Allow the ice cream to soften at room temperature for approximately 20 minutes.  

Meanwhile, heat 1/2 cup peanut butter in a medium microwave-safe bowl in 30-second increments, stirring after each, until warm and extremely loose, about 2 minutes.   

Stir in the cereal and toss to mix. Transfer to a 9-inch pie pan and press into a uniform layer along the bottom and edges, using the flat bottom of a measuring cup as a guide.  

Scoop the ice cream into the peanut butter crust and level it out to an equal layer. Microwave the remaining 1/4 cup peanut butter for 1 minute, or until it is warm and loose.  

Using a fork, sprinkle the peanut butter over the pie.  

Cover loosely with plastic wrap and freeze for at least 2 hours, or overnight. Before serving, decorate with a strawberry ring.  

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