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

Macaroon Ice Cream Torte

"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

PREP

15 min.

TOTAL

15 min.

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.

Printed from tasteofhome.com Nov 18, 2008

Copyright Reiman Media Group, Inc © 2008