Categories: desserts
Ingredients
- 1 3/4 cups (12 whole) chocolate graham cracker crumbs
- 1/2 cup (1 stick) butter, melted
- 1 (1.5 quarts) carton Mint Chocolate Chip ice cream, softened (can use light ice cream if desired)
- 1 2/3 cups (10-oz. pkg.) dark chocolate morsels
- 2/3 cup (5 fl.-oz. can) evaporated milk
Directions
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COMBINE crumbs and melted butter in small bowl. Set aside 1/4 cup for border. Sprinkle heaping 2/3 cup crumb mixture over bottom of 9-inch springform pan. Press down lightly. Freeze for 10 minutes.
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PLACE morsels in medium bowl. Microwave evaporated milk in 2-cup glass measure on HIGH (100%) power for 45 seconds or until very hot. Pour evaporated milk over morsels; let stand for 5 minutes. Stir until smooth. Cover with plastic wrap; refrigerate.
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SPOON by small spoonfuls half of ice cream over base, spreading evenly. Sprinkle 2/3 cup crumb mixture over ice cream. Freeze for 10 minutes.
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SPREAD chocolate mixture over crumbs. Top with remaining chocolate crumb mixture. Freeze for 15 minutes.
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SPOON remaining ice cream over crumb mixture, spreading evenly. Sprinkle remaining crumb mixture around top edge of torte. Freeze for at least 4 hours or overnight.
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TO SERVE, dip a knife or metal spatula in hot water; run around edge of pan to loosen ice cream. Remove outer ring. Let stand for 10 minutes before serving.