Peanut Butter-Chocolate Ice Cream Torte Recipe

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Peanut Butter-Chocolate Ice Cream Torte Recipe
Peanut Butter-Chocolate Ice Cream Torte Recipe photo by Taste of Home
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Peanut Butter-Chocolate Ice Cream Torte Recipe

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 24 Oreo cookies
  • 1/3 cup butter, melted
  • FILLING:
  • 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
  • TOPPING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 1-1/2 cups coarsely chopped miniature peanut butter cups

Directions

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 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.
Originally published as Peanut Butter-Chocolate Ice Cream Torte in Simple & Delicious June/July 2012, p64

Nutritional Facts

1 slice: 1001 calories, 70g fat (31g saturated fat), 103mg cholesterol, 509mg sodium, 84g carbohydrate (65g sugars, 7g fiber), 20g protein.

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  • 24 Oreo cookies
  • 1/3 cup butter, melted
  • FILLING:
  • 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
  • TOPPING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 1-1/2 cups coarsely chopped miniature peanut butter cups
  1. 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.
  2. 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.
  3. Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool 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.
Originally published as Peanut Butter-Chocolate Ice Cream Torte in Simple & Delicious June/July 2012, p64

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Reviews forPeanut Butter-Chocolate Ice Cream Torte

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HappyAKMom User ID: 6442124 230067
Reviewed Jul. 23, 2015

"This dessert is quite simple to make and so delicious. Try to overlook the calorie count and just enjoy. This dessert was truly enjoyed by the family."

MY REVIEW
watermelonmuffin User ID: 6735434 151040
Reviewed Feb. 20, 2013

"Is this actually worth 1,001 calories?"

MY REVIEW
cojon User ID: 1314238 179983
Reviewed Jan. 2, 2013

"1 slice equals 1,001 calories!!!!!!!!"

MY REVIEW
Allison8788 User ID: 1154790 151034
Reviewed Jun. 1, 2012

"Very easy to make! Extremely delicious!"

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