I’m finally back to TWD! This week Amy of Food, Family, and Fun chose the Chocolate Banded Ice Cream Torte. Let me just first say I’m out of town and I’m without the following luxuries:
- 8″ springform
- food processor
- plates and forks from this century- just kidding, mom! (kind of)
Anyway, this was fun and easy to make. Without the smaller pan, my layers were thinner. And without a food processor, my arm did a lot of beating. And without attractive plates… well, you’ll see what that resulted in. I did mine this morning so it was ready to unmold before dinner, and ready to be eaten after dinner.
I made the raspberry ice cream as described in the recipe for one of the ice cream layers, and a chocolate ice cream with chocolate covered peanuts and fudge ribbon for the other. I’ll admit that I rushed putting on the second ice cream layer, hence the uneven layers (hey, we were going to eat lunch at my favorite Mexican place!!).
I used a warm towel to unmold; apparently, I took too long cutting the other pieces before taking a pic of the slice- this baby melts fast!
We ate the torte with this view:
A very yummy, easy dessert! I’d love to try it with coffee ice cream or vanilla ice cream with Heath bar chunks. Click here for the recipe. Happy Tuesday!