Caramel Almond Ice Cream Torte

Lynnda Cloutier


No time to let the ice cream soften at room temperature? Microwave it in it’s cardboard container, top removed, on high in 10 second intervals until it reaches the desired consistency.Unknown Source

★★★★★ 1 vote


1/2 cup sliced almonds
1/2 gallon (4 pints) vanilla ice cream, softened
1 cup caramel sauce, slightly warmed, if thick


1Heat oven to 350. spread almonds on a rimmed baking sheet and toast, tossing occasionally til golden, 4 to 6 minutes. Let cool.
2Press ice cream into a 9 inch springform pan. Freeze til slightly firm, 10 to 15 minutes
Top ice cream with caramel sauce and almonds and freeze til firm, at least 1 hour an up to 2 days. to serve, remove torte from pan and cut it into wedges. Serves 12

About this Recipe

Course/Dish: Ice Cream & Ices