Pumpkin Pie Sundae with a Peanut Butter Magic Shell

ice cream drizzled in peanut butter topped with white cream and a cherry.

By: Chicano Eats

15 minutes

5 Minutes

Total Servings: 6, Serving Size: 1 sundae



For the Magic Shell:

1 cup smooth peanut butter

1/4 cup coconut oil

1 teaspoon ground cinnamon

Pinch of salt

For the Sundaes:

Ice cream

Pumpkin pie

Whipped cream

Maraschino cherries


In a medium-sized heat safe bowl, mix together the peanut butter, coconut oil, ground cinnamon and pinch of sea salt. Pop the bowl in the microwave for 20-30 seconds until the coconut oil melts, then use a spoon to make sure everything is fully combined. Pour the magic shell into a mason jar and keep at room temperature until needed.

To assemble the sundaes, place a scoop of ice cream in the bottom of a sundae glass, then top it with a small slice of pumpkin pie, followed by another scoop of ice cream. Drizzle the peanut butter magic shell over your sundae, then finish by topping your sundae with whipped cream and a maraschino cherry.

Nutrients Per serving

Trans Fats0g

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