Mocha Almond Fudge Ice Cream Torte
Ingredients
Directions
- 1
Insert the base of a 8 or 9-in. springform pan lip-side down. Lightly spray bottom and inside edge with non-stick cooking spray, then line bottom with parchment.
- 2
Combine 1 1/2 cups cookie crumbs with margarine in a medium bowl. Using your fingertips, work mixture until evenly mixed. Press into bottom of prepared pan. Freeze 15 minutes.
- 3
Meanwhile, combine sweetened condensed milk, chocolate and espresso granules in a small saucepan set over low. Cook, stirring often, until chocolate is melted. Set aside to cool for 15 minutes.
- 4
Scoop half of ice cream into prepared pan over crumbs, pressing down to form an even layer. Pour over chocolate mixture. Sprinkle with 1/2 cup almonds. Freeze until chocolate is set, about 15 minutes. Scoop in remaining ice cream, pressing to form an even layer. Cover and freeze at least 4 hours, or until ready to serve.
- 5
To serve, remove sides from pan. Coat sides of torte with remaining 1/2 cup cookie crumbs. Sprinkle top with remaining 1/4 cup almonds. Serve immediately.
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Last updated: February 15th, 2021
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