Mocha Almond Fudge Ice Cream Torte

Mocha Almond Fudge Ice Cream Torte

4-hour 50-Minute recipe Serves 14
Three times the chocolate (cookie crumbs, chopped chocolate, and chocolate ice cream) plus almonds and espresso make this ice cream torte a decadent indulgence. (It might just be the perfect chocolate experience.) Tip: A springform pan's quick-release function is worth having for all homemade ice cream cakes.
4-hour 50-Minute recipe Serves 14


Prep: 30-minute | Cook: 5-minute
  • 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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