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Chocolate Cookie Torte



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16 oz. chocolate sandwich cookies, crushed
1 cup butter, melted, divided
1/2 gal. cookies and cream flavored ice cream, softened
1 1/2 cups salted peanuts
2/3 cup semisweet chocolate pieces
2 cups powdered sugar, sifted
12 oz. evaporated milk, canned


  1. 1
    In a mixing bowl, combine cookie crumbs and 1/2 cup melted butter. Stir until well-combined. Press onto bottom of a 13"x9"x2" pan. Spoon ice cream over crumb layer; gently spread ice cream to form an even layer. Sprinkle with peanuts; freeze until firm.
  2. 2
    Meanwhile, in a 2 qt. saucepan, combine the chocolate pieces and 1/2 cup butter. Cook and stir over low heat until melted. Stir in powdered sugar and evaporated milk; cook and stir until mixture is boiling. Cook and stir about 8 minutes more (mixture should boil gently over entire surface). Remove from heat; cool completely. Spread evenly over the frozen mixture; return to freezer. Freeze several hours or overnight. Before serving, let stand at room temperature about 15 minutes.

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cuisines North & South American
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