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  • Recipe By : WOMAN'S DAY

  • Serving Size : 20 Preparation Time :0:00

  • Categories : Cakes

  • Amount Measure Ingredient -- Preparation Method

  • 20

    whole chocolate graham crackers

  • ½

    gallon mint chocolate chip ice cream -- green


  • cups semisweet chocolate chips -- (9 oz.)

  • ¾

    cup heavy cream

  • 2

    tablespoons corn syrup

  • 1

    tablespoon butter


Have ready a baking sheet at least 11 x 5 in. that will fit in 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 in. rectangle) Have ready a tall pitcher of warm water. Take ice cream from freezer; rmove top and sides of bax. Dip a long sharp knofe into the pitcher, wipe dry and cut three 1/3 inch thick slabe from one end of brick. With a broad spatula, lift slabs and place in a single layer on arranged graham crackers, aligning corner and edges. Top with 4 crackers. Repeat until there are 4 layers each ice cream and crackers. Top with remaining 4 crackers. Press down gently but firmly. Using a small spatula, smooth ice cream on sides to even up with crackers. Immediately place torte (still on sheet) in freezer. Freeze at least 12 hours or until hard. Heat chocolate glaze ingredients in a small saucepan or in microwave until steaming hot, but not boiling. Let stand 1 to 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 tort, 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 1 month. - - - - - - - - - - - - - - - - - - Serving Ideas : Cut in 1/2 inch slices. NOTES : Glaze remaining on baking sheet may be scraped into a container, refrigerated and reheated to serve on ice cream.


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