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This outstanding Diana Torte recipe is from the 1965 cookbook A Treasury of Great Recipes by Mary and Vincent Price. A homemade ice cream cake is really impressive. This one is rich, handsome, and easy to make.

Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas.

14 macaroon cookies
1 quart chocolate ice cream
1 quart coffee ice cream
2 tablespoons chocolate sauce
14 pieces English toffee
Chocolate fudge sauce

Oil an 8-inch springform pan. Crush 14 macaroons cookies and spread on bottom of the springform pan.

Slightly soften 1 quart chocolate ice cream. Spread on top of crushed macaroons. Dribble 2 tablespoons chocolate sauce over the ice cream.

Crush 14 macaroons and spread on top of chocolate ice cream layer. Slightly soften 1 quart coffee ice cream and spread on top of second layer of macaroons.  Dribble 2 tablespoons chocolate sauce over the ice cream.

Crush 14 pieces English Toffee and spread over the top.

Place torte in freezer for approximately 4 to 5 hours or until hard.

Presentation: Remove torte from springform pan and put on a large round serving platter. Leave at room temperature for approximately 30 minutes before slicing and serving. Pass a bowl of chocolate fudge sauce with the torte, if you wish, to really indulge your guests.

Serve many.