Best Frozen Peanut Butter Torte Recipes

FROZEN CHOCOLATE PEANUT BUTTER RIBBON TORTE

Frozen Chocolate Peanut Butter Ribbon Torte image

Slightly adapted recipe from the National Honey Board - this decadent dessert is easy to whip together - layering chocolate ice cream, peanut butter parfait and rich, dark chocolate sauce.

Provided by cUte Kitty pUnk

Categories Ice Cream

Time 3h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/3 cups honey, divided
1 cup heavy cream, divided
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract, divided
1 (3 ounce) package ladyfingers
1 quart chocolate ice cream, softened
1 cup peanut butter, smooth or chunky
1 (8 ounce) package cream cheese, softened

Steps:

To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and 1/2 teaspoon vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula. Now the lady fingers will stick to the side. Gently press lady fingers, curved side facing out, upright around sides of springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
In medium bowl, mix peanut butter, cream cheese, remaining 2/3 cup honey and 1/2 teaspoon vanilla extract until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze for 2 to 3 hours, or until firm, before serving.

FROZEN PEANUT BUTTER TORTE

Frozen Peanut Butter Torte image

"You can't miss with this peanutty summer dessert," assures field editor Penny Kester of Springville, New York.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 9-12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/3 cup quick-cooking oats
1/4 cup sugar
1/4 cup butter, softened
1/4 teaspoon baking soda
1/2 cup crunchy peanut butter
1/3 cup light corn syrup
2 tablespoons honey
1/2 gallon vanilla ice cream, softened
3/4 cup chopped salted peanuts

Steps:

Combine the first five ingredients; mix well. Pat into a greased 9-in. square baking pan. Bake at 350° for 15-17 minutes or until lightly browned. Cool to room temperature. , Combine the peanut butter, corn syrup and honey; carefully spread half over crust. Spread with half the ice cream. Drop remaining peanut butter mixture over ice cream. Sprinkle with half the nuts. Top with remaining ice cream and nuts. Freeze until firm, 3-4 hours. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 408 calories, Fat 24g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 9g protein.