Frozen Chocolate Peanut Butter Ribbon Torte

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Slightly adapted recipe from the national honey board - this decadent dessert is easy to whip together - layering chocolate ice cream, peanut butter parfait and rich, dark chocolate sauce.

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Steps

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To prepare chocolate sauce: in a small saucepan , combine 2 / 3 cup honey , 1 / 2 cup cream , cocoa powder and 1 / 2 teaspoon vanilla.

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Cook about 5 minutes , stirring constantly , over medium heat , until mixture is well blended and smooth.

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Set aside.

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Cool to room temperature.

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Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula.

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Now the lady fingers will stick to the side.

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Gently press lady fingers , curved side facing out , upright around sides of springform pan.

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Pack ice cream in even layer into bottom of pan.

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Freeze while preparing peanut butter mixture.

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In medium bowl , mix peanut butter , cream cheese , remaining 2 / 3 cup honey and 1 / 2 teaspoon vanilla extract until well blended.

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Whip remaining 1 / 2 cup cream until soft peaks form.

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Fold into peanut butter mixture.

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Spread peanut butter mixture over chocolate ice cream layer in pan.

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Top evenly with cooled chocolate sauce.

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Freeze for 2 to 3.

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Ingredients

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honey, heavy cream, unsweetened cocoa powder, vanilla extract, ladyfingers, chocolate ice cream, peanut butter, cream cheese