Triple-Layered Ice Cream Torte

255 12
Recipe By
Reviews
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

12

Layers of vanilla and chocolate ice cream, raspberry sorbet and chocolate cookie crumbs are topped with creamy whipped topping and toasted coconut. A showstopper frozen dessert with 15 minutes of prep, this Triple-Layered Ice Cream Torte is one of our favourite dessert recipes.

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What You Need

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Make It

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  • Line 1-1/2-L glass bowl with plastic wrap. Spoon sorbet into prepared bowl; press firmly onto bottom of bowl with back of spoon. Cover with 1/2 cup crumbs.
  • Repeat layers twice, substituting the chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.
  • Use plastic wrap to remove dessert from bowl just before serving. Invert onto plate. Remove and discard plastic wrap.
  • Frost dessert with Cool Whip; sprinkle with coconut. Cut into wedges to serve.

How to Easily Unmold Cake

Remove dessert from freezer about 5 min. before serving. Or quickly dip bottom of bowl in hot water to immediately release dessert from bowl.

Avoid Ice Cream Melting

To prevent ice cream from melting while assembling torte, freeze the bowl for at least 20 min. before filling with ingredients as directed.

How to Toast Coconut

Spread coconut into shallow pan. Bake at 300ºF for 5 min. or until golden brown, stirring occasionally.

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Servings

  • 12

Nutritional Information

Serving Size 12
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 13g
Saturated fat 8g
Cholesterol 15mg
Sodium 140mg
Carbohydrate 41g
Dietary fibre 1g
Sugars 20g
Protein 3g
   
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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