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Coconut Ice Cream Torte

 Coconut Ice Cream Torte
Guests will “ooh” and “aah” when you bring in this fabulous ice-cream torte ringed with chocolaty Almond Joy bars. But this is one summer showstopper our Test Kitchen created with busy hostesses in mind. It’s super easy, feeds a crowd and can be made days ahead for convenience.
13 ServingsPrep: 15 min. + freezing

Ingredients

  • 18 macaroons, crushed
  • 1/4 cup butter, melted
  • 3/4 cup hot fudge ice cream topping
  • 26 snack-size Mounds or Almond Joy candy bars
  • 1 quart vanilla ice cream, softened
  • 1 quart strawberry ice cream, softened
  • 1/4 cup sliced almonds, toasted

Directions

  • In a small bowl, combine cookie crumbs and butter. Press onto the
  • bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
  • In a microwave, heat hot fudge topping on high for 15-20 seconds or
  • until pourable; spread over crust. Trim one end from each candy bar;
  • arrange around edge of pan. Freeze for 15 minutes. Spread vanilla
  • ice cream over fudge topping; freeze for 30 minutes.
  • Spread strawberry ice cream over vanilla layer; sprinkle with
  • almonds. 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. Yield: 13 servings.
Editor's Note: If Almond Joy candy bars are used, arrange bars with almond side facing inward toward the center of the pan.
Nutritional Facts: 1 serving (1 each) equals 532 calories, 29 g fat (18 g saturated fat), 39 mg cholesterol, 166 mg sodium,

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Coconut Ice Cream Torte (continued)

Nutritional Facts: 63 g carbohydrate, 4 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.