Tuesday, August 16, 2011

Coconut Ice Cream Torte Recipe

Coconut Ice Cream Torte Recipe


  • 18 macaroons, crushed
  • 1/4 cup butter, melted
  • 3/4 cup hot fudge ice cream topping
  • 26 snack-size Mounds or Almond Joy candy bars
  • 1 quart vanilla ice cream, softened
  • 1 quart strawberry ice cream, softened
  • 1/4 cup sliced almonds, toasted


  • 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. Yield: 13 servings. 

    Editor's Note: If Almond Joy candy bars are used, arrange bars with almond side facing inward toward the center of the pan.

Nutrition Facts: 1 serving (1 each) equals 532 calories, 29 g fat (18 g saturated fat), 39 mg cholesterol, 166 mg sodium, 63 g carbohydrate, 4 g fiber, 5 g protein.

  • 13 Servings
  • Prep: 15 min. + freezing

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