Mocha Almond Fudge Ice Cream Torte
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.
- Protein 7g
- Fibre 3g
- Fat 18g
- Sugar 42g
- Carbs 51g
- Sodium 190mg