Mocha Almond Fudge Ice Cream Torte

Prep time:20 min
Total time:4 hr 30 min

Serves 14


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.

Nutritional Information

Per serving: 380 calories
  • Protein 7g
  • Fibre 3g
  • Fat 18g
  • Sugar 42g
  • Carbs 51g
  • Sodium 190mg