Thursday, May 17, 2012

Improv Cooking Challenge-Chocolate Strawberry Ice Cream Torte Sundae

Strawberries say it’s spring and will soon be summer.  With summer comes the heat when something cool and refreshing is always welcome.  For this month’s Improv Cooking Challenge I decided to make Strawberry No-Machine Ice Cream and combine that with a chocolate crust and a layer of cream cheese and whipped topping.

One sleeve of the brand of chocolate graham crackers I purchase equals 1 1/2 cups.  If there is less than that reduce the butter by 1 T.  Of course, if for some reason you can't have chocolate, regular graham crackers can be used.  I put my graham crackers in a zip-top bag, close it, and use my meat mallet to crush them.  Helps to get out any frustrations I might be having that day.

Time must be allowed for this to chill properly, but that makes it an ideal make-ahead dessert.  Although it is very easy to put together, it can make quite a few dirty dishes.  I wash my mixing bowl out between steps to avoid some of this.

I make my own Sweetened Condensed Milk, but purchased will certainly work.  If you don’t care to use purchased whipped topping, use 1 pt. of whipping cream whipped with a little sugar.  I add a little red food coloring to make this a pretty pink, but that is optional.

You can used any favorite topping to make this a sundae.  We like chocolate or marshmallow.

Chocolate Strawberry Ice Cream Torte Sundae
1 1/2 c. crushed chocolate graham crackers
1/4 c. flour
1/4 c. sugar
1/3 c. butter, melted
1 8 oz. pkg. cream cheese softened, I use low fat
1 cup powdered sugar, sifted
1 8 oz. container frozen whipped topping, thawed (low-fat or fat-free is fine) or 2 c. whipping cream, whipped
1 14 oz. can sweetened condensed milk
1 lb. fresh strawberries, chopped and pureed
1 pt. whipping cream
few drops red food coloring, opt.

In a bowl combine chocolate graham cracker crumbs, flour and sugar.  Mix well.  Stir in melted butter and mix until all crumbs are moistened.  Press into foil-lined 9x13-inch baking pan.  Bake at 375 degrees 8 to 10 minutes.  Place on rack and cool for 30 minutes.  While crust is cooling, combine cream cheese and powdered sugar until well blended.  Fold in thawed whipped topping or whipped cream.  Spread on cooled crust.  Chill for 30 minutes.  Combine sweetened condensed milk and pureed strawberries until well blended.  In a separate bowl beat whipping cream until soft peaks form.  Fold whipped cream into the milk/strawberry mixture.  Spread over cream cheese layer.  Cover with waxed paper and freeze at least 6 hours before serving.  Overnight is better.  Using the foil, remove torte from pan.  Cut into  squares to serve.  Pour your favorite sundae topping over each square.  Serve immediately.  Makes at least 12 servings.

The Improv Cooking Challenge is hosted by Kristen at Frugal Antics of a Harried Homemaker.  In June we will be doing cherries and almonds.  If this sound like fun, come and join us.  You can get more information on Kristen's Improv Page.

Linking to Ingredient Spotlight
Weekend Potluck


  1. That sounds just wonderful! I love homemade strawberry ice cream - paired with the chocolate crust and cream cheese layer - great idea!

  2. mmmmmmmmm -- that looks just too yummy!

  3. It is definitely getting to be homemade ice cream time!! This torte looks wonderful.

  4. Oh, this looks so refreshing! How delicious!

  5. Wow - this is so pretty and perfect for the upcoming summer months!

  6. wow this looks delicious!! I love the no machine ice cream.

  7. This looks just wonderful!! I make a ton of ice cream in the summer, but have never made it as a torte. Love it! And I really like that you make your own sweetened condensed milk. I'm trying that too :-)

  8. Very nice, i like the colour - must taste great!


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