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Dark Chocolate and Mint Ice Cream Torte

Dark Chocolate and Mint Ice Cream Torte

  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    6 h 25 m
NESTLE(R) TOLL HOUSE(R)

NESTLE® TOLL HOUSE®

Layers of chocolate and mint work their tasty magic in this delicious frozen dessert.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Combine crumbs and melted butter in small bowl. Set aside 1/4 cup for border. Sprinkle heaping 2/3 cup crumb mixture over bottom of 9-inch springform pan. Press down lightly. Freeze for 10 minutes.
  2. Place morsels in medium bowl. Microwave evaporated milk in 2-cup glass measure on HIGH (100%) power for 45 seconds or until very hot. Pour evaporated milk over morsels; let stand for 5 minutes. Stir until smooth. Cover with plastic wrap; refrigerate.
  3. Spoon by small spoonfuls half of ice cream over base, spreading evenly. Sprinkle 2/3 cup crumb mixture over ice cream. Freeze for 10 minutes.
  4. Spread chocolate mixture over crumbs. Top with remaining chocolate crumb mixture. Freeze for 15 minutes.
  5. Spoon remaining ice cream over crumb mixture, spreading evenly. Sprinkle remaining crumb mixture around top edge of torte. Freeze for at least 4 hours or overnight.
  6. To serve, dip a knife or metal spatula in hot water; run around edge of pan to loosen ice cream. Remove outer ring. Let stand for 10 minutes before serving.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

bowbreath
1

bowbreath

5/29/2013

This cake was really good, and I recommend it, IF the chocolate chip layer is reduced. It was toooo thick. Our family is no stranger to sugar, but it was too much for everyone. I'm a chocoholic, and it was too much for me! I will do this again FOR SURe, but I will halve the chocolate chip/canned milk layer, and likely substitute the canned milk for whipping cream. That will give it a fresher, purer taste I think. I will also try it with strawberry ice cream, and I bet THAT will be fantastic! :) Enjoy, everyone! This is a great cake that is easy and works beautifully.

Jenn
1

Jenn

2/25/2013

Overall, a good ice cream pie. The chocolate layer is what made it a bit different from other recipes that I have made. I did find the freezing times to be off and ended up freezing longer at each step. I did freeze the pie overnight and it was fine the next day when I served it.

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