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Puff Pastry Ice Cream Torte

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Ice cream and puff pastry combine for a beautiful and delicious dessert. You can make it to suit your taste - just change the ice cream flavors and the sundae toppings.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Freeze: 2 hours 10 minutes
  • Cool: 10 minutes
  • Serves: 6
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4 5

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 cup thick chocolate fudge topping

  • 1 cup chocolate ice cream, softened

  • 1 cup strawberry ice cream, softened

  • 1 tbsp. apricot jam

  • 1/2 cup toasted sliced almonds

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12x10-inch rectangle.  With the short side facing you, cut the rectangle lengthwise into 3 strips.  Place the pastry strips onto a baking sheet.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.

  4. Spread 1/4 cup fudge topping on the tops of each of 2 pastry strips and the bottom of 1 pastry strip (reserve this strip for the top of torte).  Freeze for 10 minutes or until firm.  Place 1 pastry strip, fudge-side up, onto a serving plate. Spread with the chocolate ice cream.  Top with another pastry strip, fudge-side down. Spread with the remaining fudge sauce.  Freeze for 30 minutes.  Spread the strawberry ice cream on the fudge-topped layer.  Place the reserved pastry strip, fudge-side down, on the top of the torte. Freeze for 30 minutes or until firm.

  5. Place the jam into a small microwavable bowl.  Microwave on MEDIUM for 20 seconds or until it's melted.  Stir.  Brush the jam on the top of the torte and sprinkle with half the almonds. Press the remaining almonds into the ice cream on the sides of the torte.  Freeze for 1 hour or until firm.

  6. Tip: You can substitute your favorite ice cream flavors for the chocolate and strawberry.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Inspiration

  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Ynal L.
Date: 11/16/2008

4 star rating

"I like it because I can choose any combination of ice cream or fruit."

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