‹ Back to Coconut Ice Cream Torte

Print Options

Exps32558 Sd955952d50 2

Coconut Ice Cream Torte

TOTAL TIME: Prep: 15 min. + freezing YIELD: 13 servings.
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.

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

  • 1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 each: 532 calories, 29g fat (18g saturated fat), 39mg cholesterol, 166mg sodium, 63g carbohydrate (39g sugars, 4g fiber), 5g protein.

© 2024 RDA Enthusiast Brands, LLC