Peanut Butter-Chocolate Ice Cream Torte |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Whatâs 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! âDana 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 (12 ounces) 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. Yield: 12 servings.
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