chocolate peanut butter ice cream torte

Ingredients chocolate peanut butter ice cream torte

1 packages Oreos
3 tbsp butter melted
1 quart chocolate ice cream softened (I used Reese's chocolate PB cup)
1 cup creamy peanut butter
1 quart peanut butter ice cream softened (I used Reese's peanut butter cup)
1 cup chocolate chips
1 cup heavy cream
1 cup chopped peanut butter cups or Reese's mini peanut butter cups

how to make chocolate peanut butter ice cream torte

Crush Oreos and mix with butter. Press into spring form pan. Freeze 15 minutes.

Spread softened chocolate ice cream into cookie crust. Freeze until firm, about 2 hours.

Spread creamy peanut butter over ice cream. Freeze until firm, about an hour.

Spread softened peanut butter ice cream over frozen peanut butter. Freeze until firm, about 2 hours.

In medium saucepan, melt chocolate chips and cream. Stir until smooth. Remove from heat and allow to cool to room temperature, stirring periodically (about 45 minutes). When cool, poor over frozen ice cream and top with chopped peanut butter cups or Reese's minis. Freeze until firm.