Best Peanut Butter Chocolate Ice Cream Torte Recipes

Peanut Butter-Chocolate Ice Cream Torte image

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts :

Peanut Butter-Chocolate Ice Cream Torte Recipe image

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

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
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.
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