Caramel-Almond Ice Cream Torte
Serves 12| Total Time: 1hr 20m
Directions
Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
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.
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.
By Sara Quessenberry, June 2010
Posts
7 comments :
I scream, you scream, we all scream for ice creeeeam!!!!
GO TO THE STORRRRE! :)
Teresa.......this is very very cruel!!!!!!! I knew I shouldn't have come here.....my goodness that looks decadent!! Too good, I don't think I could limit myself to just one piece! Amazingly delicious I am sure.
Omgosh Teresa, you are killing me here!! Yumo
Now THAT is dessert...definitely a winner for me!!
Salivating like you can't believe! Good thing I just happen to have all the ingredients! This will be a treat tonight for sure. Thank you Teresa!
Hope you are enjoying a wonderful weekend!
xo Lisa
so much for my diet!! :)
this looks fabulous and easy...
definitely serving this soon...
maureen
Oh, my word. Now this looks delish! xo
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