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

Nutritional Facts

Serving Size 1 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


  • 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


  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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