Name: Dark Chocolate & Mint Ice Cream Torte
Prep time: 60 s
Cook time: 60 s
Total time: 385 s
Yield: 12
Ingredients: 1 3/4 cups (12 whole) chocolate graham cracker crumbs; 1/2 cup (1 stick) buttermelted; 1 carton (1.5 quarts) regular or light mint chocolate chip ice creamsoftened; 1 2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels; 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spread chocolate mixture over crumbs. Top with remaining chocolate crumb mixture. Freeze for 15 minutes.

Step 5

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.

Step 6

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.