This easy-to-assemble ice cream cake isa winner in three categories winner – simple preparation, greattaste and presentation!
Recipe: Layered Ice CreamTorte
1/2 cup butter
Melt 6 tablespoons butter. Combine crumbs,1/4 cup sugar and melted butter; press onto bottom and up sidesof 9 x 3-inch springform pan. Bake at 350°F (175°C) for10 minutes.
Melt 2 tablespoons butter in small skillet;stir in 2 tablespoons sugar. Add nuts; reduce heat to low. Cookuntil nuts are golden brown, stirring constantly. Reserve 1/4cup; set aside. Spread remaining nuts over crust; press downlightly. Cool.
Spread 2 cups of the ice cream over nuts;place in freezer.
Reserve 1/4 cup whipping cream; pour remainingcream into food processor work bowl. Process 1 minute or untilthick. Place into large bowl; set aside.
Combine 1/2 cup sugar and water in smallsaucepan. Bring to boil; boil 3 minutes. Keep warm.
Put chocolate pieces into food processorwork bowl; process 30 seconds or until chopped. With food processorrunning, add sugar mixture in steady stream; scrape down workbowl. With food processor running, add reserved cream; continueprocessing 1 minute or until smooth. Whisk lightly into whippedcream. Reserve 1 cup; chill. Pour remaining chocolate mixtureover ice cream layer; freeze 2 hours or until firm.
Spread remaining 2 cups ice cream overchocolate layer. Decoratively pipe reserved chocolate mixtureover ice cream. Sprinkle with reserved nuts. Freeze overnight.
1 1/2 cups (30 wafers) chocolate wafer crumbs
1/4 cup plus 2 tablespoons granulated sugar
1 cup chopped almonds
4 cups strawberry ice cream, softened – divided use
2 cups whipping cream – divided use
1/2 cup granulated sugar
1/3 cup water
1 cup semisweet chocolate pieces
Makes 12 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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