Sully's Superette Recipes
https://www.sullyssuperette.com/Recipes/Detail/4362/Aloha_Chip_Ice_Cream_Torte_with_Tag-Along_Crust
Aloha Chip Ice Cream Torte with Tag-Along Crust
Yield: Makes 10-12 servings
Ingredients
|
|
| 4 |
tablespoons |
butter, softened
|
|
|
| 1 |
box |
(7 oz.) Girl Scout Tagalong chocolate coated peanut butter patties, crumbled
|
|
|
|
|
| 1/2 |
gallon |
praline or butter pecan ice cream, softened
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|
|
| 2 |
boxes |
(7 oz.) Girl Scout Aloha Chips with macademia nuts, crumbled
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|
|
|
|
| 1/2 |
cup |
prepared espresso
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|
|
| 1/4 |
cup |
sugar
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|
|
| 1 |
cup |
chilled heavy cream, whipped
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|
|
| 6 |
tablespoons |
caramel sauce
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|
|
| 1/2 |
cup |
macadamia nuts, toasted and chopped for garnish
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|
|
| 10-14 |
|
whole strawberries, for garnish
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|
|
Directions:
To make crust, place butter and cookies in a food processor fitted with the metal blade. Using on/off pulses, process until mixture forms crumbs. Pack cookie mixture in bottom of 9-inch springform pan. Refrigerate 1 hour.
Meanwhile, stir ice cream with cookies until combined. Pack softened ice cream into crust and freeze until hardened.
Bring espresso and sugar to boil over medium-high heat and cook 10 minutes or until syrupy. Let cool. Whip cream to soft peaks. Slowly pour in espresso syrup while beating whipped cream to stiff peaks. Spread a layer of caramel over the torte. Remove side of pan, then cover top and side of torte with whipped cream. Garnish with chopped nuts and whole berries.
Please note that some ingredients and brands may not be available in every store.
Sully's Superette Recipes
https://www.sullyssuperette.com/Recipes/Detail/4362/Aloha_Chip_Ice_Cream_Torte_with_Tag-Along_Crust