Best Ice Cream Torte Recipes

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

BUTTER PECAN ICE CREAM TORTE

Steps:

• Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes., Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.

COFFEE ICE CREAM TORTE

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

MERINGUE ICE CREAM TORTE

Steps:

• Place egg whites in a small bowl. Let stand at room temperature for 30 minutes. Line two large baking sheets with parchment paper; draw three 8-1/2-in. circles on paper., Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Drop meringue in mounds onto circles; spread to cover. , Bake at 250° for 1-1/4 hours or until set. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from paper., Drain raspberries, reserving juice. Set berries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved berries. Cool., To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with a second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight., In a large bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer; carefully run a knife around edge of pan to loosen. Remove side of pan. Frost with whipped cream., Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer for 20 minutes before serving. Serve with raspberry sauce.

BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE

Steps:

• For crust:
• Preheat oven to 350°F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
• For Ice Cream:
• Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
• Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
• For sauce:
• Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)
• Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.

COFFEE AND TURRON ICE CREAM TORTE WITH HONEY-BRANDY ORANGES

Steps:

• Butter large piece of foil. Stir sugar, honey, and 1 tablespoon water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 4 minutes. Remove from heat. Immediately stir in almonds. Pour mixture onto prepared foil. Cool completely. Chop praline into 1/2-inch pieces.
• Line 9x5x23/4-inch metal loaf pan with plastic. Stir vanilla ice cream, 2 tablespoons brandy, and orange peel in bowl. Fold in cookies. Spoon half of ice cream mixture into prepared pan. Cover and freeze pan and remaining vanilla ice cream mixture separately until almost firm.
• Stir coffee ice cream, 2 tablespoons brandy, and ground coffee in another bowl. Fold in chopped praline. Spoon half of coffee ice cream mixture atop vanilla ice cream in loaf pan. Top with remaining vanilla ice cream mixture, then coffee ice cream mixture. Cover with plastic and freeze until firm, about 4 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove torte from loaf pan. Cut into 1-inch-thick slices and serve with oranges.

CHOCOLATE PECAN ICE CREAM TORTE

Steps:

• For caramel sauce, heat caramel topping and candy bars in a microwave on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool., Combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans. , Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread with half of the chocolate ice cream. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans. , Spoon remaining butter pecan ice cream around edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight. Refrigerate remaining caramel sauce., Carefully run a knife around edge of pan to loosen; remove sides of pan. Reheat caramel sauce. Garnish torte with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.

FUDGE MINT ICE CREAM TORTE

Steps:

• Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
• Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
• Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
• In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
• Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

BROWNIE ICE CREAM TORTE

Steps:

• Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
• Make brownie batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
• Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.

MACAROON ICE CREAM TORTE

Steps:

• Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

LIME ICE CREAM TORTE TOPPED WITH BERRY SORBETS

Steps:

• For crust:
• Preheat oven to 375°F. Finely grind cookies, brown sugar, and salt in processor. Add hot butter and vanilla; blend until moist crumbs form. Add hot nuts; blend just until finely chopped. Press crust onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides to within 1/4 inch of top edge. Freeze crust 15 minutes. Bake until golden, about 15 minutes. Freeze 30 minutes.
• For filling:
• Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves. Pour 1/3 cup lime syrup into small bowl; mix in cardamom. Cover; chill to use later. Mix ice cream into remaining lime syrup in large bowl. Spoon all but 2 1/2 cups ice cream into crust; smooth top. Freeze torte and remaining ice cream until firm, about 2 hours.
• Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops. Top with large scoops of sorbets, spacing apart. Using measuring spoons of various sizes dipped in hot water, scoop remaining sorbets place among larger scoops. Freeze 3 hours.
• For berries:
• Stir 1/3 cup water and sugar in medium saucepan over medium heat until sugar dissolves. Add frozen berries. Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids; discard solids. Cover; chill until cold. DO AHEAD: Can be made 1 day ahead. Cover torte; keep frozen. Keep lime syrup and berry sauce chilled.
• Run knife around pan sides to loosen crust. Release sides. Tuck some fresh berries into spaces between ice cream and sorbet. Toss remaining berries in berry sauce. Cut torte into wedges. Drizzle lime syrup over wedges. Spoon berry mixture alongside.

ICE CREAM TORTE

Steps:

• Set aside 1 cup of cookie crumbs.
• Mix together remaining crumbs with melted butter.
• Press mixture into the bottom of a large pan.
• Spread vanilla ice cream evenly on top of crumb mixture.
• Freeze pan for 30 minutes.
• Spread warmed hot fudge evenly on top of vanilla ice cream.
• Freeze pan for 30 minutes.
• Spread strawberry ice cream evenly on top of fudge in pan.
• Freeze for 30 minutes more.
• Top strawberry ice cream with strawberry topping and freeze for 30 minutes more.
• Cover top of torte with whipped topping and sprinkle with reserved crumbs, and place strawberries on top.
• Freeze for 30 minutes more before serving.

COCONUT ICE CREAM TORTE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes., In a microwave, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. , Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan.

ICE CREAM SANDWICH TORTE

Steps:

• Combine milk and pudding mix, whisk until smooth and beginning to thicken. Fold in half of the whipped topping; set aside.
• Quickly, arranges six of the ice cream sandwiches side by side on a large platter.
• Spread the filling evenly over the sandwiches, then place remaining sandwiches on top - creating a rectangular "torte" shape. Smooth the sides.
• Spread remaining whipped topping over the top and the sides of the torte.
• Grate the chocolate morsels over everything.
• Freeze until firm, but not hard (so that it can be cut). If freezing it over night, remove about 30-45 minutes before serving.

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE RECIPE

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes.
• Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm.
• Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.
• Yield: 12 servings.
• Originally published as Peanut Butter-Chocolate Ice Cream Torte in Simple & Delicious
• June/July 2012, p64
• Nutritional Facts
• slice equals 1,001 calories, 70 g fat (31 g saturated fat), 103 mg cholesterol, 509 mg sodium, 84 g carbohydrate, 7 g fiber, 20 g protein.
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NUTELLA ICE CREAM TORTE

Steps:

• Spoon 3 tablespoons Nutella into small pastry bag with small plain tip. Set aside to use for topping.
• Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Spread nut or chocolate chip ice cream evenly in bottom of pan. Using small spoon, drop half of remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes. Spread strawberry ice cream evenly over. Drop remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes. Spread vanilla ice cream evenly over. Using spatula, smooth top. Pipe reserved Nutella decoratively over top. Freeze just until Nutella is firm, about 30 minutes. Wrap torte in plastic and freeze at least 6 hours or overnight. (Can be prepared 1 week ahead. Keep frozen.)
• Let torte stand briefly at room temperature to soften slightly. Remove foil and plastic from pan. Using knife, cut around sides of pan; release sides. Press hazelnuts into sides of torte, if desired.

ICE CREAM SANDWICH TORTE

Steps:

• 1. Coarsely chop cookies in food processor. In a medium bowl combine milk and pudding mix; beat with a mixer until smooth and mixture begins to thicken. Fold in half of the cool whip and all of the cookies; set aside.
• 2. Working quickly, arrange 6 of the ice cream sandwiches side by sides on a platter (2 rows of 3). Spread pudding mixture evenly over sandwiches.
• 3. Top with remaining ice cream sandwiches and smooth sides. Spread remaining cool whip over top and sides. Top with candy sprinkles.

ICE CREAM SANDWICH TORTE RECIPE

Steps:

• Coarsley chop cookies. Combine milk and pudding mix; using wire whisk mix until mixture is smooth and begins to thicken. Fold in 1/2 of the the whipped topping and cookies. set aside. Working quickly, arrange six of the sandwiches side by side on a platter. Spread filling over sandwiches. Top with remaining ice cream sandwiches. Spread remaining whipped topping over top and sides of torte. Grate choco over torte. Freeze at least 30min or until ready to serve.

GINGERSNAP ICE CREAM TORTE

Steps:

• In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside., In a bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.