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Peanut Butter-Chocolate Ice Cream Torte

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
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    12 servings

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

  • 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.

Test Kitchen Tips
  • Food historians believe ice cream originated in China, where eople made it out of snow instead of cream or milk.
  • To create a luscious treat that’s even richer in antioxidants, add some finely chopped dark chocolate to the ice cream.
  • Check out 33 of our favorite homemade ice cream recipes.
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