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Mint Ice Cream Torte

 Mint Ice Cream Torte
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!
12 ServingsPrep: 20 min. + freezing


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Mint Ice Cream Torte (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.