Ingredients for Frozen Chocolate Peanut Butter Ribbon Torte
- 2 cups (266g) honey
- Heavy Cream
- Unsweetened Cocoa Powder
- Vanilla Extract
- Ladyfingers
- 2 cups (473ml) chocolate ice cream
- 1 cup (227g) creamy peanut butter
- 4 ounces (113g) cream cheese, softened
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How to Make Frozen Chocolate Peanut Butter Ribbon Torte
- **Chocolate Honey Sauce:**
- In a small saucepan, combine ⅔ cup (133g) honey, ½ cup (120ml) heavy cream, ¼ cup (20g) unsweetened cocoa powder, and ½ teaspoon vanilla extract.
- Cook over medium heat for 5 minutes, stirring constantly, until smooth and well-blended.
- Remove from heat and let cool completely to room temperature.
- **Assemble the Torte:**
- Line the bottom of a 9-inch springform pan with parchment paper. Brush a thin layer of honey around the inside of the pan to help the ladyfingers adhere.
- Arrange ladyfingers (approximately 12-15, depending on size) around the sides of the pan, curved side facing out.
- Pack 2 cups (473ml) chocolate ice cream evenly into the bottom of the pan.
- Freeze while preparing the peanut butter mixture.
- **Peanut Butter Parfait:**
- In a medium bowl, mix 1 cup (227g) creamy peanut butter, 4 ounces (113g) cream cheese, softened, ⅔ cup (133g) honey, and ½ teaspoon vanilla extract until well combined.
- In a separate bowl, whip ½ cup (120ml) heavy cream until soft peaks form.
- Gently fold the whipped cream into the peanut butter mixture.
- Spread the peanut butter mixture evenly over the frozen chocolate ice cream layer.
- Top with the cooled chocolate honey sauce, spreading evenly.
- Freeze for at least 2-3 hours, or until completely firm, before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
186g
Fat
70g
Carbs
18g