Tuesday, August 3, 2010

Caramel-Almond Ice Cream Torte

My family had a birthday dinner a couple that are close family friends--their birthdays are two days apart! Trying to find a light dessert to replace birthday cake, my mum was struggling on choosing a recipe. I'd seen this 'ice cream cake' type dessert in the June issue of Real Simple and was dying to try it--this gave us the perfect excuse!

  1. Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
  2. Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.

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