Ice Cream Torte
Indulge in the ultimate frozen dessert experience with this luxurious Ice Cream Torte. Featuring layers of creamy vanilla and rich chocolate ice cream, a buttery chocolate cookie crust, and a decadent ganache topping, this no-bake treat is as stunning as it is delicious. Perfect for celebrations or anytime you crave a show-stopping dessert, this recipe combines irresistible textures and flavors into every bite. Prep is a breeze with straightforward steps and make-ahead assembly, giving you more time to savor this frozen delight. Garnish with powdered sugar or chocolate shavings for an elegant finishing touch. With its balance of sweetness and indulgence, this ice cream torte is sure to be the star of any dessert table!
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Recipe Information
Ingredients
- 18 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 4 cups Vanilla ice cream, softened
- 4 cups Chocolate ice cream, softened
- 1 cup Heavy cream
- 8 ounces Semisweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
- 3 tablespoons Chocolate shavings or sprinkles (optional, for garnish)
Instructions
Line the bottom and sides of a 9-inch springform pan with parchment paper to make removing the torte easier.
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Alternatively, place the cookies in a sealed plastic bag and crush them with a rolling pin.
In a small bowl, mix the crushed cookies with melted butter until the mixture resembles wet sand.
Press the cookie mixture evenly onto the bottom of the prepared springform pan to form the crust. Place the pan in the freezer for 15 minutes.
Spread the softened vanilla ice cream evenly over the cookie crust to create the first layer. Smooth the surface with a spatula, then freeze for at least 30 minutes or until firm.
Once the vanilla layer is firm, spread the softened chocolate ice cream evenly over it to create the second layer. Smooth the surface with a spatula, then freeze for at least 30 minutes or until firm.
Meanwhile, make the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the semisweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy.
Allow the ganache to cool slightly, then pour it evenly over the frozen chocolate ice cream layer. Use a spatula to spread it if necessary. Freeze the torte for at least 4 hours or overnight for best results.
Before serving, run a knife or offset spatula around the edges of the pan to loosen the torte. Carefully remove the sides of the springform pan.
If desired, dust the top with powdered sugar and garnish with chocolate shavings or sprinkles. Slice and serve immediately.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 68.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
