ICE CREAM TORTE

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ICE CREAM TORTE image

Categories     Cookies     Coffee     Dessert     No-Cook     Quick & Easy     Low Sodium

Yield 1 pan 8 people

Number Of Ingredients 9

40 chocolate wafers crushed/rolled
1 quart Dark Chocolate Ice Cream
1 quart mocha (Coffee) ice cream
1/2 pound English toffee - coarsely chopped (See's is best but can use any
Fudge Sauce:
8 oz semi sweet chocolate
1 cup heavy cream
1/2 tsp dry instant coffee
1 Tbsp dark rum or Cognac

Steps:

  • Soften ice cream. Melt chocolate with cream in coffee in small heavy sauce pan over low heat. Stir until smooth. Remove from heat, stir in Cognac and set aside. This can be made ahead of time and can be served warm or cold. Oil an 8" or 9" spring form pan and spread half the crushed cookies on bottom, spread chocolate ice cream over, drizzle some chocolate sauce over ice cream, spread rest of cookie crumbs on top, spread mocha ice cream on, drizzle more chocolate sauce and crushed English toffee over top. Put in freezer at least 3 hours or up to 3 weeks.Take out 5 minutes before serving. Reheat chocolate sauce slightly pour over each serving. Sounds complicated but is really easy.

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    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #desserts     #eggs-dairy     #holiday-event     #summer     #frozen-desserts     #freezer     #dietary     #seasonal     #comfort-food     #independence-day     #taste-mood     #equipment     #number-of-servings     #presentation     #served-cold     #4-hours-or-less

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