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A crust of crushed sugar cones holds two frosty layers: chocolate ice cream studded with chopped banana and strawberry ice cream bejeweled with pineapple.

Source: Midwest Living


Recipe Summary

30 mins
7 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • For crust: In a food processor, combine broken cones and sugar; process until fine crumbs form. Add melted butter; process until combined. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of a 9-inch spring-form pan. Set aside.

  • For filling: In a chilled bowl, stir chocolate ice cream until slightly softened but not melted. Stir in banana. Spoon ice cream mixture into pan, spreading evenly. Freeze, covered, about 3 hours or until firm.

  • In a chilled bowl, stir strawberry ice cream until slightly softened but not melted. Stir in pineapple. Spoon ice cream mixture over chocolate layer, spreading evenly. Freeze, covered, for 4 to 24 hours.

  • To serve, remove sides of pan; let torte stand at room temperature for 10 to 15 minutes before cutting. Garnish with hot fudge topping, whipped cream, nuts and cherries. Serve immediately.

Nutrition Facts

373 calories; fat 19g; cholesterol 54mg; saturated fat 11g; carbohydrates 49g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 35g; protein 5g; vitamin a 627.1IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 32mcg; vitamin b12 0.3mcg; sodium 162mg; potassium 258mg; calcium 144mg; iron 1.2mg.