Caramel Almond Ice Cream Torte Food

CARAMEL ALMOND ICE CREAM TORTE

Steps:

• Heat oven to 350. spread almonds on a rimmed baking sheet and toast, tossing occasionally til golden, 4 to 6 minutes. Let cool.
• Press ice cream into a 9 inch springform pan. Freeze til slightly firm, 10 to 15 minutes Top ice cream with caramel sauce and almonds and freeze til firm, at least 1 hour an up to 2 days. to serve, remove torte from pan and cut it into wedges. Serves 12

NUTTY CARAMEL ICE CREAM CAKE

Steps:

• Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.

MACAROON ICE CREAM 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.

CARAMEL-ALMOND POPCORN

Steps:

• Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
• Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
• Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.

CHOCOLATE PECAN ICE CREAM TORTE

Steps:

• For caramel sauce, heat caramel topping and candy bars in a microwave on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool., Combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans. , Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread with half of the chocolate ice cream. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans. , Spoon remaining butter pecan ice cream around edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight. Refrigerate remaining caramel sauce., Carefully run a knife around edge of pan to loosen; remove sides of pan. Reheat caramel sauce. Garnish torte with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.

CARAMEL ALMOND ICE CREAM TORTE

Steps:

• Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.