Caramel-Almond Ice Cream Torte

Photo by David Prince
4.0 stars based on 35 reviews
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  • Serves 12
  • Total Time
  • June 2010



  1. Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
  2. 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.