This week’s Tuesdays with Dorie recipe is a Chocolate-Banded Ice Cream Torte. The recipe was chosen by Amy of Food Family & Fun. Since it is basically ice cream and ganache, it involves quite a few steps and needs to be frozen in between layers. Therefore, make sure you have a bit of time on your hands before you tackle this one. I cut the recipe in 1/3 and used a 4 inch springform, which worked perfectly! The original recipe calls for raspberry ice cream; however, my bag of frozen raspberries disappeared on me, so I decided to simply do a vanilla chocolate chip torte. Note– I found the stupid raspberries two hours after my torte entered it’s final freeze…how annoying is that? Overall, the layering process was super easy, but as you can see from the above picture…layering things in a straight and even manner is not my forte. Here is the verdict…Did I love this recipe? Not really. Would I make it again? I doubt it. Don’t get me wrong, the taste was good, but this is just not a stand out in my opinion. If this post has ya wanting more, check out the TWD site; hell you may actually see some straight layers! This pic is just to give you a visual of the torte in it’s whole state…ignore the ice crystals!

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