Recipes

Mocha Almond Fudge Ice Cream Torte

:20 min

:4 hr 30 min

Serves 14

2 cups finely crushed chocolate wafer cookies (about 20), divided

3 tbsp Longo’s Butter, melted

6 oz bittersweet or semi-sweet chocolate, chopped

1 can (440g) sweetened condensed milk

3 tbsp instant espresso coffee

1 container (1.66L) Breyers Creamery Style Chocolate Ice Cream, softened and divided

3/4 cup Longo’s Sliced Almonds, toasted and divided

•Combine 1 1/2 cups crushed cookies with butter and press into bottom of 8 or 9 inch springform pan; freeze for 15 minutes.
•Heat chocolate, condensed milk and coffee in small saucepan over low heat, stirring frequently, until chocolate is melted. Let cool for about 15 minutes.
•Spoon half of the ice cream into crust, pressing to form an even layer. Spread with chocolate mixture and sprinkle with 1/2 cup of the almonds. Freeze for 15 minutes or until chocolate is set. Spoon remaining ice cream overtop and press to form an even layer. Cover and freeze for 4 hours or until ready to serve.
•Serve by removing sides of pan and coating sides with remaining cookie crumbs. Sprinkle top with remaining almonds.

Per serving: 380 calories