Coconut Ice Cream Torte

Total Time:Prep: 15 min. + freezing

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Guests will “ooh” and “aah” when you bring in this fabulous ice-cream torte ringed with chocolaty Almond Joy bars. But this is one summer showstopper our Test Kitchen created with busy hostesses in mind. It’s super easy, feeds a crowd and can be made days ahead for convenience.

Editor's Note: If Almond Joy candy bars are used, arrange bars with almond side facing inward toward the center of the pan.
TEST KITCHEN APPROVED

Coconut Ice Cream Torte

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Yield:13 servings
Prep:15 min
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Ingredients

  • 18 macaroons, crushed
  • 1/4 cup butter, melted
  • 3/4 cup hot fudge ice cream topping
  • 26 snack-size Mounds or Almond Joy candy bars
  • 1 quart vanilla ice cream, softened
  • 1 quart strawberry ice cream, softened
  • 1/4 cup sliced almonds, toasted
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Directions

  1. 1
    In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
  2. 2
    In a microwave, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
  3. 3
    Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan.

Nutrition Facts

1 each: 532 calories, 29g fat (18g saturated fat), 39mg cholesterol, 166mg sodium, 63g carbohydrate (39g sugars, 4g fiber), 5g protein.
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