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Comfort Food
From the kitchen of Janet Cuddigan
Macaroon Ice Cream Torte
In the summertime it’s just too darn hot to turn on the oven, so try this tasty frozen treat instead.
- 30 chocolate or plain macaroon cookies, crumbled
- 1 quart coffee ice cream, softened if necessary
- 1 quart chocolate ice cream, softened if necessary
- 1 cup milk chocolate toffee bits or 4 (1.4-ounce) Heath candy bars, coarsely chopped
- Hot fudge topping, warmed
Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers.
Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping. Yield: 16 servings.
(Originally published in Quick Cooking May/June 2004, p6.)
