Featured Recipes


Torta Cioccolata
Chocolate Cookie Crumb Ice Cream Torte

YIELD: 8-10 servings



Crumb Crust:
2 cups of chocolate wafer crumbs*

1 stick of butter, room temperature, cut into 1 tablespoon pieces

¼ cup of granulated sugar

6 cups vanilla bean ice cream

3 tablespoons of cold brewed espresso, optional

1/3 cup of mini semi-sweet chocolate chips

Topping/Garnish (optional):
2 tablespoons of semi-sweet chocolate shavings, mini chocolate chips or chocolate syrup

1 ½ cups of whipping cream chilled

2 tablespoons of sugar


*Note:  If you cannot find crumbs, place 38 Famous Chocolate Wafers into the bowl of  a food processor and pulse the machine a few times until crumbs are formed.






  1. In a large bowl, combine the wafer crumbs, butter and sugar in the bowl of a food processor and pulse until all ingredients are moistened or in a large bowl, combine the cookie crumbs, butter and sugar with a pastry cutter or fork.  Spread the mixture and press evenly and firmly into an ungreased 9-inch spring form pan going about 2-inches up the sides of the pan.  Place the spring form pan in the freezer for about 20 minutes.
  2. Spoon 6 cups of slightly softened ice cream into a large bowl or bowl of a mixer.  Using an electric mixer, whip the ice cream.  When smooth, add the cold espresso and mix until well blended.  Fold in the mini chocolate chips.
  3. Remove the crust from the freezer and pour the mixture into the crust.  Smooth out top of the filling with a spatula.  Cover with plastic wrap, and place immediately in the freezer.  Freeze completely.
  4. Prior to serving beat the whipping cream with the sugar until firm peaks form.
  5. To serve, place the spring form pan onto a serving dish.  Remove the sides of the pan.  Garnish with semi-sweet chocolate shavings or drizzle with chocolate syrup over the top of the pie and then pipe the sweetened whipped cream around the edge of the pie.  Cut into slices and serve frozen.







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