Mocha Almond Fudge Ice Cream Torte Recipe serves 14
PREP TIME 20 Minutes
FREEZE TIME 270 Minutes

Nutritional Facts

Serving Size per serving
Amount Per Serving
Calories 390
Calories from Fat 180
Total Fat 20 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 200 mg
Total Carbs 49 g
Dietary Fiber 3 g
Sugars 38 g
Protein 7 g
Vitamin A 8 %
Vitamin C 2 %
Calcium 15 %
Iron 10 %

Mocha Almond Fudge Ice Cream Torte

INGREDIENTS

  • 2 cups finely crushed chocolate wafer cookies (about 20 cookies)
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread, melted
  • 6 squares (1 oz. ea.) bittersweet chocolate [or semi-sweet chocolate ]
  • 1 can (14 oz.) sweetened condensed milk
  • 3 Tbsp. espresso granules
  • 1 container (1.5 qt.) Breyers® Chocolate Ice Cream
  • 3/4 cup toasted sliced almonds, divided

INSTRUCTIONS

  1. Combine 1-1/2 cups cookies crumbs with I Can't Believe It's Not Butter!®, then press into 9-inch springform pan; freeze 15 minutes.
  2. Meanwhile, heat chocolate, sweetened condensed milk and espresso in small saucepan over low heat, stirring frequently, until chocolate is melted; let cool about 15 minutes.
  3. Spoon 1/2 Breyers® Chocolate Ice Cream into 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 chocolate is set. Spoon in remaining Ice Cream, pressing to form and even layer. Cover and freeze 4 hours or until ready to serve.
  4. Just before serving, remove sides from pan and coat sides of torte with remaining cookie crumbs. Sprinkle top with remaining 1/4 cup almonds.
  • TIP: Don't have a springform pan? Use a 9-inch round cake pan lined with plastic wrap instead!

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