THIN MINT TORTE
My husband LOVES mint chocolate chip ice cream, and when I made this one night he freaked. Now he asks me to make it all the time. Please note, that around here where I live in Northern San Diego county, not a single grocery store carries regular chocolate graham crackers anymore...just the sticks, which don't work for this recipe. But Nabisco does still make them, and I order them from time to time from Netgrocer.com.
Provided by Colbys Mom
Categories Frozen Desserts
Time 12h30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Have ready a baking sheet or inverted metal baking pan at least 11x5" that will fit in your freezer.
- Unwrap crackers.
- Place 4 whole crackers side by side, long sides touching, on baking sheet (you'll have a 10 1/4 x 4 3/4" rectangle).
- Have ready a tall pitcher of warm water.
- Take ice cream from freezer; remove top and sides of box.
- Dip a long sharp knife into the pitcher, wipe dry and cut three 1/3" thick slabs from one end of the brick.
- With a broad spatula, lift slabs and place in a single layer on arranged graham crackers, aligning corners and edges.
- Top with 4 crackers.
- Repeat until there are four layers each ice cream and graham crackers.
- Top with remaining 4 crackers.
- Press down gently but firmly.
- Using a small spatula, smooth ice cream on sides to even up the crackers.
- Immediately place torte (still on sheet) in freezer.
- Freeze at least 12 hours.
- Heat chocolate glaze ingredients in a small saucepan or in microwave until steaming hot, but not boiling.
- Let stand 1-2 minutes.
- Whisk until melted and smooth.
- Cool to room temperature.
- Line a rimmed pan that will fit in your freezer with foil.
- Set a wire cooling rack in pan.
- Lift frozen torte to rack.
- Pour glaze over torte, covering top, sides, and ends.
- Return to freezer until chocolate is firm.
- Loosen torte from rack with a broad metal spatula and transfer to a serving plate, or wrap and freeze up to one month.
- TO SERVE: Garnish torte with mint sprigs.
- Cut from an end in 1/2" thick slices.
Nutrition Facts : Calories 103.2, Fat 7.7, SaturatedFat 4.7, Cholesterol 13.8, Sodium 10.2, Carbohydrate 10, Fiber 0.8, Sugar 7.5, Protein 0.7
FUDGE MINT ICE CREAM TORTE
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
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
MINT CHOCOLATE CHIP ICE CREAM CAKE
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 2h30m
Yield One 9-by-13-inch cake (15 to 18 servings)
Number Of Ingredients 4
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.
GRASSHOPPER PIE
I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. -LouCinda Zacharias, Spooner, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.
Nutrition Facts : Calories 357 calories, Fat 16g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 151mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
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