Mocha Almond Fudge Ice Cream Torte

Mocha Almond Fudge Ice Cream Torte

  • Serves 14
  • Prep Time 20 min
  • Freeze Time 4 hr 30 min

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

Instructions

  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!

Nutritional Information

Nutritional Information

Nutritional Information
Per: 1 serving Servings Per Container Value Amount: Nutrient Type
Per: 1 serving
Amount:
Calories 380
Total Fat 18 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 190 mg
Total Carbs 51 g
Dietary Fiber 3 g
Sugars 42 g
Protein 7 g
Calcium 10 %
Iron 10 %
Vitamin C 2 %
Vitamin A 10 %
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