Tuesday, August 16, 2011

Coffee Ice Cream Torte Recipe

Coffee Ice Cream Torte Recipe


  • 2 packages (3 ounces each) ladyfingers
  • 1 cup chocolate-covered English toffee bits or 4 Heath candy bars (1.4 ounces each), crushed,divided
  • 1/2 gallon coffee ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • 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. Yield: 16 servings.

Nutrition Facts: 1 piece equals 298 calories, 17 g fat (10 g saturated fat), 69 mg cholesterol, 136 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein

  • 12-16 Servings
  • Prep: 20 min. + freezing

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