Mocha Almond Fudge Ice Cream Torte


Prep time

20 min

Freeze Time

4 h 30 min

Makes

14 servings

Share

Print

Ingredients

  • 2 cups (500 mL) finely crushed chocolate wafer cookies (about 20 cookies)
  • 3 Tbsp. (45 mL) Imperial® margarine, melted
  • 6 ounces (180 g) bittersweet chocolate or semi-sweet chocolate, (about 6 squares 30g ea.)
  • 1 can (440 g.) sweetened condensed milk
  • 3 Tbsp. (45 mL) espresso granules
  • 1 container (1.66 L) Breyers® Creamery Style™ Chocolate Ice Cream
  • 3/4 cup (175 mL) toasted sliced almonds
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 380
    • Total Fat 18g
    • Saturated Fat 10g
    • Trans Fat 0g
    • Cholesterol 25mg
    • Sodium 190mg
    • Total Carbs 51g
    • Dietary Fiber 3g
    • Sugars 42g
    • Protein 7g
    • Calcium 10%
    • Iron 10%
    • Vitamin C 2%
    • Vitamin A 10%

Directions

  1. Combine 1-1/2 cups (375 mL) cookie crumbs with margarine, then press into a medium size spring-form 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® Creamery Style™ Chocolate Ice Cream into prepared pan, pressing to form an even layer. Evenly top with chocolate mixture, then sprinkle with 1/2 cup (125 mL) 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 (50 mL) almonds.

TIP: Don't have a spring-form pan? Use a 9-inch (23-cm) round cake pan lined with plastic wrap instead!

What customers think