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Pampered Chef: Tip on Ice Cream Torte

  1. ladybug

    ladybug Member


    I just made the Ice Cream Torte (S/S Season's Best 2005) and it is delicious and very easy!!! I have one tip that might help since cutting it was not that easy...

    The directions say to use the 12 ice cream sandwiches, 6 on bottom, 6 on top of the filling... this is fine, but if you cut the sandwiches in half BEFORE you make the cake, it will be alot easier to cut b/c it is already scored into manageable pieces. Ice cream sandwiches are pretty wide and so it is a really big slice when you cut it down each sandwich. When you try to cut down the middle of the sandwich the whole cake starts to fall apart.

    Hope you all can understand the message... basically layer your 6 sandwiches on the bottom and cut them vertically down to make 2 halves on each. When the cake is done, you can use those pre-made slices as your guide as to where to slice.
    May 8, 2005
  2. Chef Kearns

    Chef Kearns Legacy Member Gold Member


    Thanks for the tip. I will be promoting these Ice Cream shows this summer, as I live in Phoenix, AZ. This will be my first summer here and I am not looking forward to it. If one more person says to me, "But it's a dry heat" I will scream!!! 115 is 115 that's all there is to it! :eek:
    May 8, 2005
  3. ladybug

    ladybug Member

    Live in AZ too~

    I also live in AZ, but not Phoenix, but about 20 miles away... I am already hot...so I can only imagine what the 115 thing is going to do for me.. an oven has "dry heat" too, so it absolutely no consolation to me!!
    The only good thing about dry heat is that I don't have bad hair days any longer!!!

    Hope you like the torte....we LOVED it today!
    May 8, 2005
  4. Chef Kearns

    Chef Kearns Legacy Member Gold Member

    Hey Ladybug

    I'm actually in Surprise. Where are you?
    May 8, 2005
  5. MichelleRoth

    MichelleRoth Member

    Ice Cream Cake

    I, too have made this recipe over a dozen times now, because it is so good! I have also tried using mousse instead of pudding, and using strawberry mousse, and other flavors as well.

    Since it is such an easy recipe, i normally do another one to go with it at my shows. Try making the cake first and then putting the cake in the freezer while you are working on your other recipe so it hardens up a bit.


    Michelle Roth
    Independent Kitchen Consultant
    [email protected]
    May 9, 2005
  6. BethCooks4U

    BethCooks4U Legend Member Gold Member

    ice cream sandwich bar cake

    I've made this recipe too and it IS great!! I am offering it as first choice in June.

    The first time we made it we tried to cut it right away and it did kind of fall apart but then we froze the rest and at the end of the meeting we tried again and it was very easy to cut.

    I made it at a show on the frozen chillzanne rectangular server insert and then froze it while we did the rest of the show. When we took it from the freezer at the end it cut very easily with the nylon slice and serve. The insertmoved around a little on the table when I first started working with it but the grip that comes with the cutting boards worked great to stop that!

    Oh and I used the store brand ice cream sandwiches with no problem!
    May 9, 2005
  7. ladybug

    ladybug Member

    Very true

    When you cut it after the 30 min. of freezing time it is hard to cut, but I just had a leftover piece today and it is much easier to cut. But if you have to do it at a show and don't have much time, it might move around a bit.

    Thanks for the heads up! By the way, it tastes even better as the days go by. And yes, the cheap store brand ice cream sandwiches work great!!! I love it!
    May 10, 2005
  8. pharmd


    Thanks SOOO!! Much for the Tips. I'm making the Torte for a show on Sunday. But I'm going to practice on my family tomorrow. Hope it's a success....
    May 14, 2005
  9. dianevill

    dianevill Senior Member Gold Member

    Funny story and some cross-selling ideas

    I just wanted to add a funny story about this torte, which I personally love and have been doing at my last 6 shows. (The cut torte looks pretty if you can find Neopolitan ice cream sandwiches). At a show last week, the host only bought 8 oz of Cool Whip. So at my show this past week, I told the host to make sure she got the 12 oz Cool Whip, and she said, "Of course, I always make sure I buy the right ingredients." Would you believe, when I arrived at her house, yes, she had the 12 oz Cool Whip, but she bought ice cream BARS instead of sandwiches!?! Ugh...sometimes I get so discouraged by hosts that don't follow directions (at least 75% of the time hosts don't have the right ingredients or don't have them ready for me, despite both written and oral requests). :mad: It is Sooo much easier to bring my own ingredients. Guess that's a different thread, hey? Anyway, I always make the torte on my Chillzanne Rectangle Server, but I'm afraid to use a knife on it (I have a hard time w/ the nylon Slice and Serve - it doesn't cut through the cookie part of the sandwich). So...I've been putting parchment paper down on my Server (I cut it a bit so that it's not hanging out too much), popping the torte into the freezer for half an hour, and then sliding it (with the paper) onto my large SA platter before serving. I also bring confetti sprinkles (that I keep in a prep bowl) and sprinkle those on top of the cake and platter - it really makes a pretty birthday cake!
    May 20, 2005
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