Recipe(tried): Fudge Ice Cream Torte

FUDGE ICE CREAM TORTE

10 oz. almond macaroon cookies crushed
gallon softened chocolate ice cream (use a good quality ice cream like Breyer’s)
gallon softened vanilla ice cream
8 oz. toffee bits (Hershey’s makes Bits’ O Brickle Almond Toffee Bits)
Bittersweet Fudge Sauce

1. Sprinkle half of the cookie crumbs evenly over the bottom of 8x3 springform pan.

2. Spread softened chocolate ice cream in even layer over crumbs. Freeze until
firm.

3. Drizzle evenly with half the fudge sauce. Sprinkle with toffee bits. Freeze until firm.

4. Spread softened vanilla ice cream in even layer over fudge sauce/brickle. Freeze until firm.

5. Drizzle remaining bittersweet fudge sauce over top. Sprinkle brickle over that. Cover with foil and freeze until ready to serve.

6. Remove sides of pan and transfer to serving plate. Pipe whipped cream rosettes around top and bottom of cake.

NOTE: If you don’t like the macaroon crust you can use chocolate cookies or wafers. I have bought prepared oreo pie crusts and scooped it out and pressed it into the springform pan – this is more economical than buying the chocolate cookie wafers which I think are pretty expensive. Crushed up Twix candy bars would make a good crust – that’s what Bennigan’s used to use for the crust of their Death by Chocolate dessert but now they just put it in the ice cream. I see Betsy posted a recipe above for Bittersweet Chocolate Wafers - I bet they would go great with this!!

Also, you probably won’t need a full half gallon of ice cream unless you use the larger springform pan.

This is a great dessert to make ahead of time – the fudge sauce can be made a few days ahead and you can do a layer of ice cream one at a time over a couple of days. You could also do an all chocolate torte, all vanilla torte or anything else you can dream up!

Enjoy!!

Bittersweet Fudge Sauce

Combine 6 tablespoons of unsalted butter.
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
1 cup unsweetened cocoa
2/3 cup heavy cream
1/8 teaspoon salt

In a medium size saucepan, cook over medium heat, stirring constantly until butter melts. Reduce heat to low; cook, stirring constantly until sugar melts and sauce is smooth.

Store in tightly covered container in refrigerator up to one month. Reheat over hot water.