Ice Cream Torte Food

MINT ICE CREAM TORTE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press half of the mixture into a greased 9-in. springform pan. Spread melted candies over crust. Top with half of the ice cream. , Place 1/4 cup hot fudge topping in a small bowl; cover and refrigerate until serving. In another bowl, combine remaining topping and crumb mixture; spread over ice cream. Cover and freeze for 2 hours or until firm. , Top with remaining ice cream. Cover and freeze for 8 hours or overnight until firm. Remove from the freezer 5 minutes before serving. Warm reserved fudge topping and use to garnish torte.

COFFEE ICE CREAM TORTE

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.

BROWNIE ICE CREAM TORTE

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 batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 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.

BUTTER PECAN ICE CREAM TORTE

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.

CARROT SOUP WITH CANDIED ALMONDS

Steps:

• Line a baking sheet with parchment paper. Melt 3 tablespoons butter in a large saucepan over medium-high. Add rosemary and cook until crisp, about 2 minutes. Remove and discard rosemary. Add almonds, sugar, and cayenne to butter in pan and cook, stirring constantly, until almonds are lightly browned, 2 to 3 minutes. Spread almond mixture in a single layer on prepared baking sheet; season with ¼ teaspoon salt. Let cool completely, about 15 minutes. Break into bite-size pieces.
• While almonds cool, wipe out saucepan and heat remaining 2 tablespoons butter over medium. Add onion and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add carrots, 4 cups broth, pepper, and remaining 1 teaspoon salt. Cover and cook until carrots are very tender, 20 to 25 minutes. Transfer mixture to a blender and secure lid; remove center cap to allow steam to escape. Place a clean dish towel over opening. Blend until very smooth, about 1 minute, adding remaining ½ cup broth if needed to reach desired consistency.
• Spread goat cheese on toasts. Serve soup topped with a goat cheese toast. Drizzle with oil and sprinkle with candied almonds.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

ICE CREAM SANDWICH TORTE

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.

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.

ICE CREAM TORTE

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.

ICE CREAM SANDWICH TORTE

Steps:

• Coarsely chop cookies using Food Chopper. In Classic Batter Bowl, combine milk and pudding mix; whisk using Stainless Whisk until mixture is smooth and begins to thicken. Immediately fold in half of the whipped topping and cookies using Classic Scraper; set filling aside.Working quickly, arrange six of the ice cream sandwiches side by side on Simple Additions® Large Rectangular Platter with Handles. Spread filling evenly over sandwiches using Small Spreader. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte using Rotary Grater. Freeze at least 30 minutes or until ready to serve.

HAVLAH ICE CREAM TORTE

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.

PUMPKIN ICE CREAM TORTE

Steps:

• Preheat oven to 350 degrees.
• Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 10 minutes; cool on a wire rack.
• Combine pumpkin and next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice crea; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream.
• Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm.
• Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm.
• Cut torte into 12 wedges. Place 1 wedge on each of 12 plates. Place topping in a microwave safe bowl; microwave at High for 45 minutes. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.

NUTELLA ICE CREAM TORTE

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.

PISTACHIO ICE CREAM DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
• Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

DARK CHOCOLATE AND MINT ICE CREAM TORTE

Steps:

• Combine crumbs and melted butter in small bowl. Set aside 1/4 cup for border. Sprinkle heaping 2/3 cup crumb mixture over bottom of 9-inch springform pan. Press down lightly. Freeze for 10 minutes.
• Place morsels in medium bowl. Microwave evaporated milk in 2-cup glass measure on HIGH (100%) power for 45 seconds or until very hot. Pour evaporated milk over morsels; let stand for 5 minutes. Stir until smooth. Cover with plastic wrap; refrigerate.
• Spoon by small spoonfuls half of ice cream over base, spreading evenly. Sprinkle 2/3 cup crumb mixture over ice cream. Freeze for 10 minutes.
• Spread chocolate mixture over crumbs. Top with remaining chocolate crumb mixture. Freeze for 15 minutes.
• Spoon remaining ice cream over crumb mixture, spreading evenly. Sprinkle remaining crumb mixture around top edge of torte. Freeze for at least 4 hours or overnight.
• To serve, dip a knife or metal spatula in hot water; run around edge of pan to loosen ice cream. Remove outer ring. Let stand for 10 minutes before serving.

WHOPPERS ICE CREAM TORTE

Steps:

• For crust: mix all ingredients together and press into bottom of an 8" spring form pan.
• Chill in freezer while making filling.
• For filling: soften coffee ice cream until it can be spread over crust.
• Freeze.
• Repeat process adding softened vanilla and chocolate layers, freezing after each addition.
• Sprinkle Whoppers pieces on the top layer and freeze.
• Unmold and slice when ready to serve.