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Family Cookbook
Chocolate-Coffee Freezer Torte
source Sunset
This is the first recipe that Jim brought home from a Sunset tasting, right after he went to work there in 1975.

Required Ingredients

CupMacaroon cookie crumbs
TablespoonMelted butter
PintChocolate ice cream, slightly softened
PintCoffee ice cream, slightly softened
½CupChocolate syrup
OunceChocolate-covered, hard toffee candy bars, coarsely chopped (Heath)

Preparation Instructions

  1. Stir together the cooky crumbs and butter. Lightly press into bottom of a 9-inch cake pan with a removable bottom covered with a round of parchment paper. Bake in a 350 degree oven for 8 to 10 minutes or until lightly browned. Cool.
  2. Spread chocolate ice cream in an even layer over cooled crust; drizzle evenly with half of the chocolate syrup and freeze until firm.
  3. Spread coffee ice cream in an even layer over the frozen chocolate ice cream and syrup; sprinkle evenly with crushed candy and drizzle remaining syrup over top. Cover and freeze until firm.
  4. Makes 6-8 servings.