Mocha Almond Fudge Ice Cream Torte
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.
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.
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.
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.
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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