Short And Sweet. Toffee-Coffee Ice Cream Torte.

Well, heading back home today. My trip was not short and sweet like I planned. It was long and AMAZING.

I was lucky. I experienced some travel delays, due to Hurricane Irene, which allowed me to have an even more fun trip. I wouldn’t have thought that could be possible.

Enough about all that. Now for the recipe.

But, not only is this recipe short and sweet…it makes two tortes. One for now, one for later.

Sweet.

Toffee-Coffee Ice Cream Torte

Ingredients for torte:

6 Tbs Kahlúa, divided
1 quart vanilla or chocolate ice cream
2 cups chopped toffee (homemade or chop up Heath bars)
1/2 gallon coffee ice cream (I like Java Chip for even more crunch)
3 oz pkg lady fingers

Ingredients for sauce:

1 cup strong coffee
1/2 cup sugar
1 1/2 Tbs cornstarch

Garnish:

Whipped topping (Cool Whip is cool)
Chopped toffee

Directions:

1. Line two loaf pans with plastic wrap, allow excess to hang over sides.

2. Combine 1 Tbs Kahlúa and vanilla (or choc) ice cream in a large bowl. Stir in half of the toffee. In another bowl combine coffee ice cream with remaining toffee.

3. Spread half of vanilla ice cream mixture into each of the loaf pans. Top each with the coffee ice cream mix.

4. Brush ladyfingers with the remaining Kahlúa and place them evenly over the ice cream. Bring plastic wrap together to seal and freeze for about 8 hours.

5. For coffee sauce, combine the sauce ingredients in a saucepan and cook until the mixture starts to boil, stirring constantly. Decrease heat to low and cook for 2 minutes longer until the sauce is thickened. Cool and chill until ready to serve.

6. Invert tortes to serve. Garnish with whipped topping and additional toffee.

Well wrapped torte keeps for about a month in the freezer.

Recipe from Southern Living Magazine