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

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Recipe Summary

hands-on:
30 mins
total:
7 hrs 40 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 19g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 54mg; sodium 162mg; potassium 258mg; carbohydrates 49g; fiber 2g; sugar 35g; protein 5g; trans fatty acidg; vitamin a 627IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 144mg; iron 1mg.

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