"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fudge Mint Ice Cream Torte Recipe

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This recipe for Fudge Mint Ice Cream Torte, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia Stutzman
Added: Friday, August 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (21.5) pkg Pillsbury Fudge Brownie Mix
cup water
cup oil
12/ gallon (8 cups) chocolate chip mint ice cream (softened)

TOPPING:
1 (6 oz) pkg layered wafer mint candies (reserve 4 for garnish on top
cup half-and-half

Directions:
Directions:
Preheat oven to 350 degrees. Line three 8-inch round cake pans with foil; grease bottoms only of toil lined pans. In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes by hand or until dry particles are moistened. Spread batter evenly in foil-lined pans. Bake at 350 for 15 to 20 minutes. DO NOT OVERBAKE. Cool; using foil, remove brownie layers from pans. Cool completely. Freeze 1 to 2 hours for easier handling.

Line two 8-inch round cake pans with foil. Press ice cream evenly into foil-lined pans, leveling tops. Freeze until firm.

To assemble, in small saucepan over low heat, combine mints and half-and-half. Stir constantly until mints are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place on brownie layer on serving plate; top with ice cream layer. Repeat with remaining brownie and ice cream layers ending with brownie layer. Spoon half of topping over top of torte. Freeze until serving time.

To garnish, cut reserved mints in half diagonally; place wedges, cut side down, in spoke fashion on top of torte. To serve, let stand at room temperature about 10 minutes. Cut into wedges; serve with remaining sauce.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
I used Blue Bunny LIGHT ice cream and this was still delicious.

 

 

 

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