Celebrate your independence tomorrow with a fast, delicious dessert. This Fourth of July ice cream torte, from the Almond Board of California, is a red, white and blue delight.
The torte, with a chocolate cookie-almond crust, should be made far enough ahead of time to allow it to freeze solid, about four to six hours.
Ice Cream Tort
1 1/2 cups sliced almonds, divided
1 9-ounce package chocolate wafer cookies
2 tablespoons sugar
6 tablespoons butter, melted