Taste of Home
Macaroon Ice Cream Torte
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
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30 chocolate or plain macaroon cookies, crumbled
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1 quart coffee ice cream, softened if necessary
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1 quart chocolate ice cream, softened if necessary
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1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each), coarsely chopped
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Hot fudge topping, warmed
Directions
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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.
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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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