Best Fudge Mint Ice Cream Torte Recipes

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FUDGE MINT ICE CREAM TORTE



Fudge Mint Ice Cream Torte image

A mix makes this fudgy and impressive torte extra easy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h35m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1/2 gallon (8 cups) chocolate chip mint ice cream, slightly softened
1/4 cup half-and-half
38 thin rectangular crème de menthe chocolate candies, unwrapped

Steps:

  • Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
  • Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
  • Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
  • In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
  • Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 36 g

FUDGE MINT ICE CREAM TORTE



Fudge Mint Ice Cream Torte image

Enjoy this torte that's made with chocolate, ice cream and Betty Crocker® fudge brownie mix - a delicious dessert.

Provided by @MakeItYours

Number Of Ingredients 7

1 box Betty Crocker® fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1/2 gallon (8 cups) chocolate chip mint ice cream, slightly softened
1/4 cup half-and-half
38 thin rectangular crème de menthe chocolate candies, unwrapped

Steps:

  • Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
  • Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
  • Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
  • In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
  • Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

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