Ice Cream Torte Recipes

Steps:

• Place egg whites in a small bowl. Let stand at room temperature for 30 minutes. Line two large baking sheets with parchment paper; draw three 8-1/2-in. circles on paper., Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Drop meringue in mounds onto circles; spread to cover. , Bake at 250° for 1-1/4 hours or until set. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from paper., Drain raspberries, reserving juice. Set berries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved berries. Cool., To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with a second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight., In a large bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer; carefully run a knife around edge of pan to loosen. Remove side of pan. Frost with whipped cream., Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer for 20 minutes before serving. Serve with raspberry sauce.

Steps:

• Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until the chocolate is just melted. Remove from the heat and let cool slightly.
• In a large bowl, combine the cream, mascarpone, sugar, Marsala and salt. Using a hand-held mixer, beat on high speed until medium-soft peaks form, about 8 minutes. Remove one-third of the whipped cream to the bowl with the cooled chocolate and quickly fold it in with a rubber spatula until fully combined.
• Line the bottom of a 9-inch springform pan with 11 wafer cookies. Spoon one-third of the white cream over the cookies and spread evenly with an offset spatula. Arrange another layer of cookies, followed by half of the chocolate cream. Repeat the layers. Finish the cake with a final layer of cookies, followed by the remaining white cream -- there will be five layers of cookies, three of white cream and two of chocolate cream. Cover the cake and refrigerate for at least 6 hours or overnight. Serve with a dusting of cocoa powder.

Steps:

• Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.

Steps:

• Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

Steps:

• Combine milk and pudding mix, whisk until smooth and beginning to thicken. Fold in half of the whipped topping; set aside.
• Quickly, arranges six of the ice cream sandwiches side by side on a large platter.
• Spread the filling evenly over the sandwiches, then place remaining sandwiches on top - creating a rectangular "torte" shape. Smooth the sides.
• Spread remaining whipped topping over the top and the sides of the torte.
• Grate the chocolate morsels over everything.
• Freeze until firm, but not hard (so that it can be cut). If freezing it over night, remove about 30-45 minutes before serving.

Steps:

• Set aside 1 cup of cookie crumbs.
• Mix together remaining crumbs with melted butter.
• Press mixture into the bottom of a large pan.
• Spread vanilla ice cream evenly on top of crumb mixture.
• Freeze pan for 30 minutes.
• Spread warmed hot fudge evenly on top of vanilla ice cream.
• Freeze pan for 30 minutes.
• Spread strawberry ice cream evenly on top of fudge in pan.
• Freeze for 30 minutes more.
• Top strawberry ice cream with strawberry topping and freeze for 30 minutes more.
• Cover top of torte with whipped topping and sprinkle with reserved crumbs, and place strawberries on top.
• Freeze for 30 minutes more before serving.

Steps:

• For crust:
• Preheat oven to 350°F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
• For Ice Cream:
• Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
• Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
• For sauce:
• Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)
• Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.

Steps:

• Heat oven to 350°F Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
• Make brownie mix as directed on box, using water, oil and eggs. Divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
• Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.

Steps:

• Preheat oven to 375°F. Blend cookies, butter and sugar in processor until cookies are finely ground. Add 1 1/2 cups halvah and blend in, using on/off turns. Sprinkle 1 1/4 cups crumb mixture over bottom of 9-inch-diameter glass pie dish. Press remaining crumb mixture firmly over bottom and halfway up sides of 9-inch-diameter springform pan. Bake until crumb mixture in pie dish and crust in pan begin to puff, about 10 minutes. Cool crumb mixture and crust completely.
• Spread 1 1/2 pints ice cream evenly on cooled crust in springform pan. Sprinkle with 1 cup crumbled halvah. Spread remaining ice cream over. Break up crumb mixture from pie dish. Sprinkle evenly over ice cream; press to adhere for top crust. Sprinkle with remaining 1/2 cup crumbled halvah. Cover; freeze torte until firm, at least 3 hours and up to 5 days.

Steps:

• Place crumbs and peanuts in a food processor and whirl until finely ground. Pour into a medium bowl and stir in butter until blended. Press onto bottom of a 9-inch (23 cm) springform pan. Refrigerate until ready to use.
• Place whipping cream, peanut butter, honey and chocolate in a medium saucepan over medium heat. Stir until mixture is hot and smooth. Set aside to cool slightly and thicken.
• Let ice cream stand on counter for about 10 minutes to soften slightly. Spoon onto crust, smoothing the surface. Garnish outside edge of torte with peanut butter cups if using. Cover loosely with plastic wrap and return to freezer for at least 1 hour to firm.
• Remove from freezer about 10 minutes before serving. Drizzle with chocolate peanut butter sauce (warm in microwave to thin slightly if it's been refrigerated) or spoon on side. Slice torte into wedges. Any extra sauce can be refrigerated up to a week.
• Prep time: 15 minutes.
• Cook time: 3 minutes.
• Freezing time: 1 hour.

Steps:

• Spoon 3 tablespoons Nutella into small pastry bag with small plain tip. Set aside to use for topping.
• Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Spread nut or chocolate chip ice cream evenly in bottom of pan. Using small spoon, drop half of remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes. Spread strawberry ice cream evenly over. Drop remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes. Spread vanilla ice cream evenly over. Using spatula, smooth top. Pipe reserved Nutella decoratively over top. Freeze just until Nutella is firm, about 30 minutes. Wrap torte in plastic and freeze at least 6 hours or overnight. (Can be prepared 1 week ahead. Keep frozen.)
• Let torte stand briefly at room temperature to soften slightly. Remove foil and plastic from pan. Using knife, cut around sides of pan; release sides. Press hazelnuts into sides of torte, if desired.

Steps:

• Mix softened vanilla ice cream and cinnamon in a large bowl until blended.
• Spread evenly over the bottom of an 8-in. springform pan.
• Sprinkle with crushed cookies.
• Spoon coffee ice cream on top and press evenly with the back of the spoon.
• Cover and freeze at least 5 hours, or wrap airtight and freeze up to one month.
• To serve:.
• Run a long thin knife around edge of pan to loosen torte.
• Place on a serving plate and remove sides of pan.
• Beat whipping cream until stiff with 1 tablespoons sugar (if using).
• Spoon whipped cream (or Cool Whip) into a zipper-type gallon size plastic bag. Snip off a corner and pipe small dollops of cream around edge of torte.
• Sprinkle with cinnamon and decorate with coffee-bean candies if desired.