Ingredients
Scale
- 30 chocolate or plain macaroon cookies, crumbled
- 1 quart coffee ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each), coarsely chopped
- Hot fudge topping, warmed
Instructions
- Prepare the Pan: Start by taking an ungreased 9-inch springform pan.
- Layer the Cookies: Sprinkle a third of the crumbled cookies into the bottom of the springform pan.
- Add the Ice Cream: Layer 2 cups of softened coffee ice cream over the cookies and spread it evenly.
- Add More Cookies: Sprinkle another third of the crumbled cookies over the coffee ice cream layer.
- Second Ice Cream Layer: Layer 2 cups of softened chocolate ice cream over the cookies and spread it evenly.
- Add Toffee Bits: Sprinkle ½ cup of toffee bits over the chocolate ice cream.
- Repeat the Layers: Add another layer of crumbled cookies, followed by 2 cups of coffee ice cream, then more cookies, and finally another 2 cups of chocolate ice cream with the remaining toffee bits on top.
- Freeze the Torte: Cover the torte and freeze until firm, about several hours or overnight.
- Serve the Torte: Remove from the freezer about 10 minutes before slicing, drizzle with hot fudge topping, and serve.
Notes
For added flavor, serve with whipped cream, extra toffee bits, or fresh fruit. Store well in the freezer for up to two months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: ice cream, dessert, macaroon, no-bake, summer dessert