Macaroon Ice Cream Torte Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 341
  • Fat:
  • 20 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 36 mg
  • Sodium:
  • 110 mg
  • Carbohydrate:
  • 37 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g


Mahogany Devil's Food Cake

"I found this recipe hand-written on a piece of paper, tucked into an old recipe book I bought at a garage sale,"... View this recipe »



Macaroon Ice Cream Torte

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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.

SERVINGS: 12-16

CATEGORY: Dessert

METHOD:

TIME: 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. Remove sides of pan. Cut into wedges; drizzle with hot fudge topping. Yield: 12-16 servings.


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