Coconut Ice Cream Torte Recipe

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Coconut Ice Cream Torte
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  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
  2. In a microwave, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
  3. Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan. Yield: 13 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 569.9 Kcal (2386 kJ)
Calories from fat 277.89 Kcal
% Daily Value*
Total Fat 30.88g 48%
Cholesterol 53.31mg 18%
Sodium 218.22mg 9%
Potassium 286.11mg 6%
Total Carbs 72.53g 24%
Sugars 56.3g 225%
Dietary Fiber 4.01g 16%
Protein 8.03g 16%
Vitamin C 2.5mg 4%
Iron 0.4mg 2%
Calcium 142.5mg 14%
Amount Per 100 g
Calories 314.62 Kcal (1317 kJ)
Calories from fat 153.42 Kcal
% Daily Value*
Total Fat 17.05g 48%
Cholesterol 29.43mg 18%
Sodium 120.47mg 9%
Potassium 157.95mg 6%
Total Carbs 40.04g 24%
Sugars 31.08g 225%
Dietary Fiber 2.21g 16%
Protein 4.43g 16%
Vitamin C 1.4mg 4%
Iron 0.2mg 2%
Calcium 78.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
  • 16

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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