Diana Torte Ice Cream Cake is a homemade ice cream cake that contains both chocolate and ice coffee ice cream and is really impressive. This cake is rich, handsome, and easy to make. Impress you family and friends by making your own Diana Torte Ice Cream Cake.
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This outstanding Diana Torte recipe is from the 1965 cookbook by Mary and Vincent Price.
- 14 macaroon cookies
- 1 quart chocolate ice cream
- 1 quart coffee ice cream
- 2 tablespoons chocolate sauce
- 14 pieces English toffee candy
- Chocolate fudge sauce (either homemade or purchased)
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 crushed macaroons. Dribble 2 tablespoons chocolate sauce over the ice cream.
Crush 14 pieces English Toffee candy 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.
Categories:Chocolate Recipes Heirloom Recipes Ice Cream Miscellaneous Cakes No-Bake Dessert Recipes