Mocha Almond Fudge Ice Cream Torte Recipe

Breyers® Mocha Almond Fudge Ice Cream Torte Recipe

Breyers® mocha almond fudge ice cream torte is made with our creamy chocolate ice cream, crushed wafer cookies, and is filled with chocolatey goodness.

Prep time

20 min

Freeze Time

4 h 30 min


14 servings


  • 2 cups finely crushed chocolate wafer cookies (about 20 cookies)
  • 3 Tbsp. margarine, 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
  • Serving Size 

    Amount per serving


    • Energy 0
    • Protein 0.0g
    • Carbohydrate incl. fibre 0.0g
    • Carbohydrate excl. fibre 0.0g
    • Sugar 0.0g
    • Fibre 0.0g
    • Fat 0.0g
    • Saturated Fat g0.0
    • Unsaturated Fat 0.0g
    • Monounsaturated Fat 0.0g
    • Polyunsaturated Fat 0.0g
    • Trans Fat 0.0g
    • Cholesterol mg0
    • Sodium 0mg
    • Salt 0.00g
    • Calcium <1%
    • Iron <1%
    • Potassium <1%
    • Vitamin C <1%
    • Vitamin A <1%


  1. Combine 1-1/2 cups cookies crumbs with margarine, 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!