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Mocha Almond Fudge Ice Cream Torte Recipe

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This recipe for Mocha Almond Fudge Ice Cream Torte is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c finely crushed chocolate wafer cookies
3 Tbs I Can't Believe it's Not Butter Spread, melted
6 squares (1 oz each) Bittersweet or semi-sweet, chocolate
1 can (14 oz) sweetened condensed milk
2 - 4 Tbsp Espresso granules
1 container ( 1 1/2 Qt) Breyers Chocolate Ice Cream
3/4 c. toasted sliced almonds, divided
Directions:
Directions:
1. Combine 1 1/2 cups cookie crumbs with the melted margarine, then press into a 9" springform pan; freeze for 15 minutes.
2. Meanwhile, heat chocolate, condensed milk and espresso in a small saucepan over low heat, stirring frequently, until chocolate is melted. Let cool 15 minutes.
3. Spoon 1/2 of the Ice cream into the prepared pan, pressing to form an even layer. Evenly top with chocolate mixture, then sprinkle with 1/2 cup almonds. Freeze 15 minutes or until the chocolate is set. Spoon in remaining Ice Cream, pressing to form an even layer. Cover and freeze for 4 hours.
4. Just before serving, remove the sides from the pan and coat the sides of the torte with the remaining cookie crumbs. Sprinkle the top with the remaining 1/4 cup of almonds. Serves 14. Prep time 20 minutes. Freeze time 4 1/2 hours.

 

 

 

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