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Cappuccino Ice-Cream Torte

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“I am gradually going through my collection and finding so many treasures and memories as I do! I made this so long ago - and I can remember it just like I made it last week! I made it for one of my DH's first Father's Days and everyone who had it raved over it. Cool, creamy cinnamon-laced vanilla ice cream, topped with a layer of crushed chocolate cookies, then topped with a layer of coffee ice cream. It couldn't be any easier to make, it's no bake, and it makes a lovely presentation! I think I can even taste it now.....Man, I've gotta make this again soon! **There's not a serving size on the recipe, so I'm guessing on that....you can also substitute 1 1/2 cups Cool Whip for the heavy whipping cream and 1 Tbsp. sugar.”
READY IN:
5hrs 20mins
SERVES:
10-12
YIELD:
1 torte
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix softened vanilla ice cream and cinnamon in a large bowl until blended.
  2. Spread evenly over the bottom of an 8-in. springform pan.
  3. Sprinkle with crushed cookies.
  4. Spoon coffee ice cream on top and press evenly with the back of the spoon.
  5. Cover and freeze at least 5 hours, or wrap airtight and freeze up to one month.
  6. To serve:
  7. Run a long thin knife around edge of pan to loosen torte.
  8. Place on a serving plate and remove sides of pan.
  9. Beat whipping cream until stiff with 1 tablespoons sugar (if using).
  10. Spoon whipped cream (or Cool Whip) into a zipper-type gallon size plastic bag. Snip off a corner and pipe small dollops of cream around edge of torte.
  11. Sprinkle with cinnamon and decorate with coffee-bean candies if desired.

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