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Fudge Mint Ice Cream Torte

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  • Prep 30 min
  • Total 4 hr 35 min
  • Servings 16
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A mix makes this fudgy and impressive torte extra easy!
Updated Mar 10, 2023
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  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1/2 gallon (8 cups) chocolate chip mint ice cream, slightly softened
  • 1/4 cup half-and-half
  • 38 thin rectangular crème de menthe chocolate candies, unwrapped


  • 1
    Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
  • 2
    Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
  • 3
    Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
  • 4
    In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
  • 5
    Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.


Nutrition Facts are not available for this recipe
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