Mint Ice Cream Torte Recipe

Mint Ice Cream Torte Recipe photo by Taste of Home

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Wouldn't it be great to have an impressive dessert on hand for unexpected company over the Christmas season? Try our Test Kitchen's recipe for a from-the-freezer favorite!

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Mint Ice Cream Torte Recipe

Prep: 20 min. + freezing

Yield: 12 Servings

20 20

Ingredients

20 Oreo cookies, crushed
1/4 cup butter, melted
10 mint Andes candies, melted
1/2 gallon mint chocolate chip ice cream, divided
1 jar (11-3/4 ounces) hot fudge ice cream topping

Directions

In a small bowl, combine cookie crumbs and butter. Press half of the mixture into a greased 9-in. springform pan. Spread melted candies over crust. Top with half of the ice cream.
Place 1/4 cup hot fudge topping in a small bowl; cover and refrigerate until serving. In another bowl, combine remaining topping and crumb mixture; spread over ice cream. Cover and freeze for 2 hours or until firm.
Top with remaining ice cream. Cover and freeze for 8 hours or overnight until firm. Remove from the freezer 5 minutes before serving. Warm reserved fudge topping and use to garnish torte. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 462 calories, 24 g fat (13 g saturated fat), 44 mg cholesterol, 245 mg sodium, 55 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Mint Ice Cream Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p71