Fudge Mint Ice Cream Torte Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease or spray bottom only of foil.
• In large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be very thick). Using greased fingers, spread or pat in pan. Bake 18 to 21 minutes or until surface appears dry and is no longer shiny. Run knife around side of cake to loosen. Cool completely in pan, about 1 hour.
• Spread warmed fudge topping over cake; sprinkle with 1 cup of the chopped cookies. Freeze until firm, about 30 minutes.
• Spread ice cream over cookies. Cover and freeze at least 4 hours or overnight until firm. Sprinkle with remaining 1 cup chopped cookies. Let stand 15 to 20 minutes before serving. For easier cutting, remove from pan, using foil to lift. Store covered in freezer.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.
• In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips; pour into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.
• Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer. Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture. Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream. Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

Steps:

• For crust:
• Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.
• For filling:
• Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.
• Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.
• For sauce:
• Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.
• Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)
• Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.
• Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.

Steps:

• Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.

Steps:

• Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

Steps:

• Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
• Make brownie batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
• Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.