Macaroon Ice Cream Torte

Name: Macaroon Ice Cream Torte
Prep time: 20 min
Total time: 20 min
Yield: 16 servings.
Ingredients: 30 chocolate or plain macaroon cookies, crumbled; 1 quart coffee ice cream, softened if necessary; 1 quart chocolate ice cream, softened if necessary; 1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each), coarsely chopped; Hot fudge topping, warmed

TOTAL TIME: Prep: 20 min. + freezing YIELD: 16 servings.

My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida

Ingredients

30 chocolate or plain macaroon cookies, crumbled
1 quart coffee ice cream, softened if necessary
1 quart chocolate ice cream, softened if necessary
1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each), coarsely chopped
Hot fudge topping, warmed

Directions

1. Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers.
2. Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

Nutrition Facts

1 piece (calculated without fudge topping): 341 calories, 20g fat (11g saturated fat), 36mg cholesterol, 110mg sodium, 37g carbohydrate (35g sugars, 2g fiber), 4g protein.

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