Cappuccino Ice-Cream Torte |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 10 |
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I am gradually going through my collection and finding so many treasures and memories as I do! I made this so long ago - and I can remember it just like I made it last week! I made it for one of my DH's first Father's Days and everyone who had it raved over it. Cool, creamy cinnamon-laced vanilla ice cream, topped with a layer of crushed chocolate cookies, then topped with a layer of coffee ice cream. It couldn't be any easier to make, it's no bake, and it makes a lovely presentation! I think I can even taste it now.....Man, I've gotta make this again soon! **There's not a serving size on the recipe, so I'm guessing on that....you can also substitute 1 1/2 cups Cool Whip for the heavy whipping cream and 1 Tbsp. sugar. Ingredients:
2 pints vanilla ice cream, slightly softened |
1/4 teaspoon ground cinnamon |
15 chocolate wafer cookies, coarsely crushed |
2 pints coffee ice cream, slightly softened |
3/4 cup heavy whipping cream |
1 tablespoon sugar |
ground cinnamon |
chocolate-covered coffee beans |
Directions:
1. Mix softened vanilla ice cream and cinnamon in a large bowl until blended.
2. Spread evenly over the bottom of an 8-in. springform pan.
3. Sprinkle with crushed cookies.
4. Spoon coffee ice cream on top and press evenly with the back of the spoon.
5. Cover and freeze at least 5 hours, or wrap airtight and freeze up to one month.
6. To serve:.
7. Run a long thin knife around edge of pan to loosen torte.
8. Place on a serving plate and remove sides of pan.
9. Beat whipping cream until stiff with 1 tablespoons sugar (if using).
10. 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.
11. Sprinkle with cinnamon and decorate with coffee-bean candies if desired.
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