Fudge Mint Ice Cream Torte
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
BAKE 15 to 20 minutes
2
Cool in pan 15 minutes
3
HEAT oven to 350 degrees F
4
Line three 8-inch round cake pans with foil or parchment paper
5
Coat bottoms only with no-stick cooking spray
6
PREPARE brownies as directed on package, using oil, water and egg
7
Spread batter evenly in prepared pans
8
Remove brownie layers from pans
9
Cool 30 minutes or until completely cooled
10
Place layers in freezer 1 to 2 hours for easier handling
11
LINE two 8-inch round cake pans with foil
12
Scoop and press ice cream evenly into foil-lined pans, leveling tops
13
Freeze until firm
14
COMBINE topping ingredients in small saucepan
15
Heat over low heat, stirring constantly until mints are melted and sauce is smooth
16
Let cool
17
REMOVE foil from brownie and ice cream layers
18
Place 1 brownie layer on serving plate
19
Top with 1 ice cream layer
20
Repeat with remaining brownie and ice cream layers, ending with brownie layer
21
Spoon topping over top of torte
22
Freeze at least 2 hours or until serving time
23
CUT 8 mints in half diagonally
24
Place wedges, cut side down, in spoke-fashion on top outer edge of torte
25
Let torte stand at room temperature about 10 minutes to soften slightly before serving
26
High Altitude (above 3500 ft
27
): ADD 1/2 cup flour to dry brownie mix
28
Bake as directed above