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Macaroon Ice Cream Torte Recipe

Macaroon Ice Cream Torte Recipe

My family loves frozen desserts—especially this decadent torte with layers of coffee and chocolate ice cream. —Barbara Carlucci, Orange Park, Florida
TOTAL TIME: Prep: 20 min. + freezing 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 (1.4 ounces) Heath candy bars, 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. Yield: 16 servings.

Nutritional Facts

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

Reviews for Macaroon Ice Cream Torte

Sort By :
MY REVIEW
Reviewed Jul. 12, 2014

"This is a great ice cream dessert and very impressive. Everyone thinks it has been bought at an ice cream shop. Oh, and it is DELICIOUS!!!!"

MY REVIEW
Reviewed May. 20, 2012

"great for summer. I usually use 1/2 gal. each for the ice creams."

MY REVIEW
Reviewed Mar. 2, 2011

"AMAZING!!"

MY REVIEW
Reviewed Oct. 2, 2010

"Everyone loved this recipe. It is so delicious and a great dessert for a hot summer day."

MY REVIEW
Reviewed Apr. 15, 2010

"This was unbelivable, amazing and easy. I made this for a lunch date and forbid the kids to touch it, we wanted it ALL for ourselves!"

MY REVIEW
Reviewed Apr. 30, 2009

"THIS DESSERT IS SINFULLY DELICIOUS. I MADE IT FOR COMPANY & THEY WENT WILD. I DO LIKE THE ORIGINAL NAME OF "THE GIRDLEBUSTER". TODAY WE COULD CALL IT A SPANX BUSTER."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.