As summer nears, cool, refreshing desserts are in order. Anything with ice cream will make guests scream (for more), especially when it's packed into a chocolaty, Kahlua-spiked torte.
While the word torte sounds fancy, this one from Food Network couldn't be easier. With a cookie-crumb crust and a crunchy ice cream filling, it's incredibly delicious too. The original recipe calls for a homemade hot fudge sauce drizzled on top, and if you're into that, go for it, but I personally think some from the jar tastes just as good.
Mocha Kahlua Ice Cream Torte
- 1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 2 tablespoons Kahlua
- 1 quart chocolate ice cream
- 1 pint coffee ice cream
- 4 tablespoons Kahlua
- 4 to 6 heath bars, crushed in food processor or with mallet
Preheat oven to 350 degrees. Mix all crust ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
Mix ice cream and Kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
Using small knife, cut around side of pan to loosen torte. Remove pan sides and sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
Image via Nina Klein/Flickr