My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida
Ingredients
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 Heath candy bars (1.4 ounces each), coarsely chopped
Hot fudge topping, warmed
Instructions
1Sprinkle 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.
2Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.
