Saturday, May 28, 2011

CARAMEL-ALMOND ICE CREAM TORTE


Caramel-Almond Ice Cream Torte
Serves 12| Total Time: 1hr 20m
Directions
 Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.

Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.


IF YOU MISSED 
Salad Potato







By Sara Quessenberry,  June 2010  

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