Almond Melba Ice Cream Torte
- 1 34 cups sliced natural almonds
- 1 (8 1/2 ounce) package chocolate wafer cookies
- 2 tablespoons sugar
- 6 tablespoons butter, melted
- 12 gallon peach ice cream
- 1 pint raspberry jam
- 12 gallon peach ice cream
- 1 pint raspberries
- Spread almonds in a single layer on baking sheet.
- Bake at 350 for 5 to 8 minutes, stirring until golden.
- Cool.
- Combine 1 1/2 cup almonds, choclate cookies and sugar in food processor.
- Process to fine crumbs.
- Blend in butter.
- Press crumbs into bottom and sides of an 8-inch spring form pan.
- Freeze until firm.
- Spread jam over cookie crust.
- Fill with softened ice cream.
- Freeze until firm.
- Serve topped with raspberries that have been rinsed and drained or melba sauce and remaining 1/4 cup sliced almonds.
- *Melba Sauce under another entry.
natural almonds, chocolate wafer cookies, sugar, butter, cream, raspberry, cream, raspberries
Taken from www.food.com/recipe/almond-melba-ice-cream-torte-180211 (may not work)