Best Macaroon Ice Cream Torte Recipes

MACAROON ICE CREAM TORTE

Macaroon Ice Cream Torte image

Plan ahead when making this yummy dessert--it needs to freeze. This dessert can be frozen for up to two months

Provided by southern chef in lo

Categories Frozen Desserts

Time 4h25m

Yield 1 torte

Number Of Ingredients 5

Ingredients

24 macaroons, crumbled
1 quart coffee ice cream, softend
1 quart chocolate ice cream, softend
1 cup chocolate-covered toffee bits or 4 (1 1/2 ounce) Heath candy bars, coarsely chopped
hot fudge topping, warmed

Steps:

For crust, sprinkle a third of crumbled cookies in a ungreased 9-inch spring form pan.
Top with 2 cups coffee ice cream, a third of the cookies, 2 cups of chocolate ice cream and a 1/2 cup of toffee bits. Repeat layers. Cover and freeze until firm--this may be frozen for up to 2 months.
Remove from freezer 10 minutes before serving.
Remove sides of pans, cut into wedges, and drizzle with hot fudge topping.

Nutrition Facts : Calories 4608, Fat 189.3, SaturatedFat 136.5, Cholesterol 359, Sodium 2225.3, Carbohydrate 713.7, Fiber 23, Sugar 674.8, Protein 60.9

MOCHA MACAROON TORTE

Mocha Macaroon Torte image

Provided by Food Network

Time 1h23m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 (18-oz.) pkg. Pillsbury ® Refrigerated Chocolate Chunk Cookies
1 (8-oz.) pkg. cream cheese, softened
1 egg
1/2 cup coconut
1/4 cup sugar
2 tablespoons brewed coffee
1 teaspoon vanilla
1/3 cup semisweet chocolate chips
1/4 cup sugar
1/4 cup chopped pecans
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

Steps:

Heat oven to 350 degrees F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350 for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator.