Ice cream torte for July Fourth

July 03, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

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

3 pints strawberry ice cream

1 cup blueberries

Spread almonds in a single layer in a shallow pan. Place in cold oven; toast at 350 degrees for five to ten minutes stirring occasionally until lightly toasted.

Remove from pan to cool. Combine 1 1/4 cups almonds, chocolate cookies and sugar in a food processor; process to fine crumbs. (If you don't have a food processor, chop the almonds as finely as possible in a nut chopper. Put the cookies in a doubled-plastic bag and administer a few good whacks with something heavy, like a hammer or rolling pin.)

Blend in butter. Press crumbs into bottom and up sides of nine-inch springform pan; freeze until firm. Fill crust with softened ice cream. Freeze until firm. To serve, top with blueberries and remaining almonds. Serves 10.

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