Minty Ice Cream Torte

chef.jackson's picture

Nov. 10, 2011


Frozen pound cake loaf 10 3/4 Ounce (1 Loaf)
Mint ice cream 1 Pint (1 Brick)
Green creme de menthe 1 Tablespoon
Frozen whipped dessert topping 4 Ounce , thawed (1 Container)



1. Cut frozen pound cake horizontally into 2 equal layers.

2. Place bottom layer on a 24x12-inch piece of aluminum foil.

3. Cut ice cream into 1-inch slices.

4. On the pound cake layer arrange ice-cream slices side by side.

5. Top with second cake layer and trim cake to fit, if necessary.

6. For frosting, fold the creme de menthe into whipped dessert topping.

7. Spread top and sides of cake with frosting mixture.

8. Place, uncovered in the freezer for 2 hours or till topping is frozen hard.

9. Remove torte from freezer.

10. Bring ends of foil up, double-fold over top, and fold in ends.

11. Return to freezer till ready to serve.

12. Store up to 2 weeks in freezer.

13. If desired, make small chocolate curls.

14. Also, cut 10 to 12 chocolate-mint wafers in half diagonally.


15. Garnish torte with chocolate curls and wafer halves and serve.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 656Calories from Fat 330

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 304 mg12.67%

Total Carbohydrates 82 g27.3%

Dietary Fiber %

Sugars 56 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet