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.
Quick Tip
No time to soften your ice cream at room temperature? Microwave it on high in 10-second intervals until it reaches the desired
consistency.
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