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Layered Ice Cream And Mousse Torte



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1/2 cup butter
1 1/2 cups (about 30) chocolate wafer crumbs
3/4 cup plus 2 tbsp. sugar, divided
1 cup chopped almonds
4 cups strawberry ice cream, softened and divided
2 cups whipping cream, divided
1/3 cup water
1 cup semi-sweet chocolate pieces


  1. 1
    Melt 6 tbsp. butter. Combine crumbs, 1/4 cup sugar and melted butter; press onto bottom and up sides of 9"x3" springform pan. Bake at 350°F for 10 minutes. Melt 2 tbsp. butter in small skillet; stir in 2 tbsp. sugar. Add nuts; reduce heat to low. Cook until nuts are golden brown, stirring constantly. Reserve 1/4 cup; set aside. Spread remaining nuts over crust; press down lightly. Cool.
  2. 2
    Spread 2 cups of the ice cream over nuts; place in freezer. Reserve 1/4 cup cream; pour remaining cream into food processor work bowl. Process 1 minute or until thick. Place into large bowl; set aside. Combine 1/2 cup sugar and water in small saucepan. Bring to boil; boil 3 minutes. Keep warm. Put chocolate pieces into food processor work bowl; process 30 seconds or until chopped. With food processor running, add sugar mixture in steady stream; scrape down work bowl. With food processor running, add reserved cream; continue processing 1 minute or until smooth. Whisk lightly into whipped cream. Reserve 1 cup; chill. Pour remaining chocolate mixture over ice cream layer; freeze 2 hours or until firm.
  3. 3
    Spread remaining 2 cups ice cream over chocolate layer. Decoratively pipe reserved chocolate mixture over ice cream. Sprinkle with reserved nuts. Freeze overnight.

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preparation methods
cuisines North & South American
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