Toffee-Coffee Ice-Cream Torte

Toffee-Coffee Ice-Cream Torte Recipe
Fun to say and even more fun to taste, this toffee ice cream torte brings the flavor of coffee right into the dessert course.


Makes 12 servings

Recipe from

Southern Living


6 tablespoons coffee liqueur, divided
1 tablespoon instant coffee granules
1 quart chocolate ice cream, softened
1 (12-ounce) bag chocolate-covered toffee candy bars, finely chopped
1/2 gallon coffee ice cream, softened
1 (3-ounce) package ladyfingers
1 cup strong-brewed coffee or espresso
1/2 cup sugar
1 1/2 tablespoons cornstarch
Garnishes: whipped topping, chopped toffee


Line 2 (9- x 5-inch) loafpans with plastic wrap, allowing excess to hang over sides.

Stir together 1 tablespoon coffee liqueur and instant coffee granules until dissolved. Combine coffee mixture, chocolate ice cream, and half of the chopped toffee in a large bowl. In a separate bowl, combine 1/2 gallon coffee ice cream and remaining chopped toffee. Spread half of chocolate ice-cream mixture evenly into 1 prepared loafpan; top with half of coffee ice-cream mixture. Repeat layers in remaining loafpan.

Brush ladyfingers with 3 tablespoons coffee liqueur; place ladyfingers, brushed sides down, evenly over ice cream in loafpans. Fold plastic wrap over to seal; freeze at least 8 hours.

Stir together brewed coffee, sugar, and cornstarch in a heavy saucepan over medium-high heat; cook, stirring constantly, until mixture starts to boil. Reduce heat to low, and cook 2 to 3 minutes or until thickened and clear. Remove from heat; cool. Stir in remaining 2 tablespoons liqueur; cover and chill coffee sauce until ready to serve.

Invert tortes onto serving plates; remove and discard plastic wrap. Garnish, if desired. Serve with chilled coffee sauce.

Note: For testing purposes only, we used Hershey's Heath Snack Bars.


In place of coffee liqueur, feel free to use the same amount of sweetened, brewed coffee.

Marcia Whitney, Houston, TX,

Southern Living

November 2004
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