Taste of Home
Peanut Butter-Chocolate Ice Cream Torte
TOTAL TIME: Prep: 30 min. + freezing
YIELD: 12 servings.
What’s not to love about peanut butter, chocolate, ice cream and Oreo cookies? This fancy peanut butter cup ice cream is a cinch to put together. Peanut butter ice cream cake is great to have on hand for unexpected guests this summer! —Dana Southwick, Manton, California
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 semisweet chocolate chips
-
1 cup heavy whipping cream
-
1-1/2 cups coarsely chopped miniature peanut butter cups
Directions
-
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.
© 2024 RDA Enthusiast Brands, LLC