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Macaroon Ice Cream Torte Recipe

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"My family loves any frozen dessert," writes Barbara Carlucci of Orange Park, Florida. "I often make this recipe for special occasions. I found it in a ladies' club cookbook where it was called "the girdlebuster.

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12-16 Servings
Prep: 15 min. + freezing

Ingredients

24 macaroon cookies, crumbled
1 quart coffee ice cream, softened
1 quart chocolate ice cream, softened
1 cup milk chocolate toffee bits or 4 (1.4 ounces) Heath candy bar, coarsely chopped
Hot fudge topping, warmed

Directions

Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Top with 2 cups coffee ice cream, a third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits. Repeat layers. Cover and freeze until firm. May be frozen for up to 2 months.
Remove from the freezer 10 minutes before serving. Cut into wedges; drizzle with hot fudge topping. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 341 calories, 20 g fat (11 g saturated fat), 36 mg cholesterol, 110 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Macaroon Ice Cream Torte published in Quick Cooking May/June 2004, p6

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Reviews for Macaroon Ice Cream Torte (1)