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Mint Chocolate Chip Ice Cream Torte with Chocolate Creme de Menthe Sauce

Clinton Kelly
Servings: 16
1 to 30 min

Is there anything more comforting than ice cream?

  • Ingredients
  • step-by-step directions
Mint Chocolate Chip Ice Cream Torte with Chocolate Creme de Menthe Sauce
  • 40 cream filled chocolate sandwich cookies (crushed)
  • 1/2 cup butter (melted)
  • 20 mint chocolate candies (melted)
  • 1 gallon mint chocolate chip ice cream (divided)
  • 1 jar hot fudge ice cream topping
  • Chocolate Creme de Menthe Sauce:
  • 1 cup sugar
  • 1/2 cup butter
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 12 oz semi-sweet chocolate
  • 1/4 cup creme de menthe
  • In a small bowl, combine cookie crumbs and butter and mix until well combined. Press half of the mixture into a greased 10-inch springform pan. Next, spread the melted mint candies over the crust. Top with half of the ice cream. Cover and freeze for 2 hours or until firm.
  • Reserve ¼ cup hot fudge topping. Then combine remaining hot fudge topping and crumb mixture and spread over the ice cream. 
  • Top with remaining ice cream. Cover and freeze for 8 hours or overnight until firm. 
  • Remove from freezer 5 minutes before serving.  Use chocolate creme de menthe sauce to garnish torte.
  • Chocolate Crème de Menthe Sauce: In a small saucepan over medium heat, combine sugar, butter, water and heavy cream. 
  • Cook over medium heat, stirring constantly until mixture comes to a full boil. Let mixture boil for 3 minutes. 
  • Remove from heat and immediately add the chocolate chips. Quickly mix with a wire whisk until smooth. 
  • Stir in crème de menthe and mix to fully incorporate. 
  • Pour warm mixture over ice cream cake and serve immediately.
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