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Peanut Butter-Chocolate Ice Cream Torte

 Peanut Butter-Chocolate Ice Cream Torte
What’s not to love about peanut butter, chocolate, ice cream and Oreo cookies? This fancy frozen dessert is a cinch to put together. What a great dessert to have on hand for unexpected guests this summer! —Dana Southwick, Manton, California
12 ServingsPrep: 30 min. + freezing


  • 24 Oreo cookies
  • 1/3 cup butter, melted
  • 1 quart chocolate ice cream, softened
  • 1-1/2 cups creamy peanut butter
  • 1 quart peanut butter ice cream with peanut butter cup pieces, softened
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 1-1/2 cups coarsely chopped miniature peanut butter cups


  • Place cookies in a food processor. Cover and pulse until fine crumbs
  • form. Transfer to a large bowl and stir in butter. Press onto the
  • bottom and 1 in. up the sides of a greased 10-in. springform pan;
  • cover and freeze for at least 15 minutes.
  • Spread chocolate ice cream into crust; cover and freeze until firm.
  • Spread peanut butter over chocolate layer and top with peanut butter
  • ice cream. Cover and freeze until firm.
  • Place chocolate chips in a large bowl. In a small saucepan, bring
  • cream just to a boil. Pour over chocolate; whisk until smooth. Cool

2 of 2

Peanut Butter-Chocolate Ice Cream Torte (continued)

Directions (continued)

  • to room temperature, stirring occasionally. Spread over top of
  • dessert. Immediately sprinkle with peanut butter cups. Cover and
  • freeze for 1 hour before serving. Yield: 12 servings.
Nutritional Facts: 1 slice equals 1,001 calories, 70 g fat (31 g saturated fat), 103 mg cholesterol, 509 mg sodium, 84 g carbohydrate, 7 g fiber, 20 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.