Irish Cream Tortoni

These frozen dessert cups, which hail from Italy, take on the addition of a smooth liqueur and a cookie base.


12 servings

Recipe from

Oxmoor House


3/4 cup crushed cream-filled chocolate sandwich cookies (10 cookies)
1/4 cup boiling water
1 teaspoon instant coffee granules
3 tablespoons grated semisweet chocolate, divided
1/4 cup Irish cream liqueur
1 1/2 cups whipping cream
1/4 cup sifted powdered sugar


Line 12 (3") muffin cups with foil muffin liners. Sprinkle 1 tablespoon cookie crumbs in bottom of each liner; press lightly.

Combine boiling water and coffee granules, stirring until coffee granules dissolve. Add 1 tablespoon grated chocolate, stirring well. Stir in liqueur, and let cool completely.

Beat whipping cream at high speed of an electric mixer until foamy; add sugar, beating until soft peaks form. Gently fold in liqueur mixture. Spoon evenly into muffin liners. Cover; freeze until firm.

Remove from freezer, and let stand 5 minutes before serving. Sprinkle evenly with remaining 2 tablespoons grated chocolate.

Christmas with Southern Living 1997,

Oxmoor House

January 1997
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