TOTAL TIME: Prep: 30 min. + freezing
MAKES: 12 servings


  • 1 package (10-1/2 ounces) miniature marshmallows
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 can (12 ounces) evaporated milk
  • 1 cup sweetened shredded coconut
  • 1/2 cup butter, cubed
  • 2 cups graham cracker crumbs
  • 1/2 gallon vanilla ice cream, softened

Nutritional Facts

1 piece: 528 calories, 28g fat (17g saturated fat), 69mg cholesterol, 296mg sodium, 67g carbohydrate (46g sugars, 2g fiber), 7g protein.


  1. In a saucepan over low heat, melt marshmallows and chocolate chips with milk. Remove from heat; cool.
  2. In a skillet, stir coconut in butter until browned. Remove from the heat; stir in crumbs. Pat three-fourths into a 13-in. x 9-in. dish; cool. Spoon half of the ice cream onto crust.
  3. Top with half of the chocolate mixture. Layer with remaining ice cream and chocolate. Sprinkle with remaining crumbs. Cover and freeze for at least 2 hours. Yield: 12 servings.
Originally published as Frozen Chocolate Torte in Taste of Home August/September 1994, p67

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