Mocha Almond Fudge Ice Cream Torte – a delicious recipe with chocolate wafer cookies, I, Breyers, condensed milk, bittersweet chocolate, espresso granules. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1-1/2 cups cookies crumbs with I Can't Believe It's Not Butter!(R), 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(R) 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.
1383
kcal
Calories
87
g
Fat
131
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups chocolate wafer cookies about 20 cookies, 3 tablespoons I Can't Believe It's Not Butter!(R) Spread, 1 1/2 quarts Breyers(R) Chocolate Ice Cream, 14 ounces sweetened condensed milk, and more.
Yes, Mocha Almond Fudge Ice Cream Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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