Layered Ice Cream Torte
This easy-to-assemble ice cream cake is a winner in three categories winner—simple preparation, great taste and presentation.
1/2 cup butter
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
- Melt 6 tablespoons butter. Combine crumbs, 1/4 cup sugar and melted butter; press onto bottom and up sides of 9 x 3-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes.
- Melt 2 tablespoons butter in small skillet; stir in 2 tablespoons sugar. Add nuts; reduce heat to low. Cook until nuts are golden brown, stirring constantly. Reserve 1/4 cup; set aside. Spread remaining nuts over crust; press down lightly. Cool.
- Spread 2 cups of the ice cream over nuts; place in freezer.
- Reserve 1/4 cup whipping cream; pour remaining cream into food processor work bowl. Process 1 minute or until thick. Place into large bowl; set aside.
- Combine 1/2 cup sugar and water in small saucepan. Bring to boil; boil 3 minutes. Keep warm.
- Put chocolate pieces into food processor work bowl; process 30 seconds or until chopped. With food processor running, add sugar mixture in steady stream; scrape down work bowl. With food processor running, add reserved cream; continue processing 1 minute or until smooth. Whisk lightly into whipped cream. Reserve 1 cup; chill. Pour remaining chocolate mixture over ice cream layer; freeze 2 hours or until firm.
- Spread remaining 2 cups ice cream over chocolate layer. Decoratively pipe reserved chocolate mixture over ice cream. Sprinkle with reserved nuts. Freeze overnight.
Makes 12 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.