Coconut Ice Cream Torte
Ready In: 1 hr 45 mins
Serves: 13
Ingredients
- 18 macaroons, crushed
- 1⁄4 cup butter, melted
- 3⁄4 cup chocolate fudge topping
- 13 (1 5/8ounce) Mounds candy bars (26 candy pieces to encircle cake)
- 1 quart vanilla ice cream, softened
- 1 quart strawberry ice cream, softened
- 1⁄4 cup sliced almonds, toasted
Directions
- In small bowl, combine cookie crumbs and butter.
- Press onto the bottom of a gereased 10 inch springform pan.
- Freeze for 15 minutes.
- In microwave-safe bowl, heat hot fudge topping on high for 15-20 seconds or until pourable.
- Spread over crust.
- Arrange all 26 candy pieces around the edge of pan.
- Freeze for 15 minutes.
- Spread vanilla ice cream over fudge topping.
- Freeze for 30 minutes.
- Spread strawberry ice cream over vanilla layer.
- Sprinkle with almonds.
- Cover and freeze til firm.
- May be frozen for up to 2 months.
- Remove from the freezer 10 minutes before serving.
- Remove sides of pan.
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