I have to admit when I first looked at the recipe for this week’s Tuesdays with Dorie pick, Chocolate-Banded Ice Cream Torte, I was kind of concerned because there was a lot of waiting going on. Usually, I’m totally not into making desserts that have multi steps or wait times in between each step for chilling, resting, what have you. Yes, I know that “good things come to those who wait” but I can get quite an impatient streak sometimes. I also wondered how I was going to be able to fit this one in with my schedule getting crazier lately. Massive overtime pushes at work are in full swing and just my day to day life is filling up with more and more to get done. Whenever I do actually have a minute to myself now, there’s this general laziness that washes over me and keeps me glued to the couch. Good times. But I couldn’t let any of that or a few little 30 minute chilling periods get in the way of me making the torte that Amy of Food, Family, and Fun chose for all 250 TWDers to try this week. I had to see how it turned out.

I used a 9 inch springform pan and got scared it was way too big while I was putting the torte together. It didn’t seem like it would have any height at all or my layers would be invisible or something.  Well, I was right because the torte came out pretty thin, to my dismay, but at least you could still differentiate the layers. It didn’t turn out as picture perfect as Dorie’s, in some places there was kind of a psychedelic wave to the center chocolate layer.  Far out, man.

I stuck to the recipe as written and used raspberries mixed with Breyer’s Vanilla Bean ice cream. Making the ganache was my favorite part. It’s kind of funny to me that I like making things like ganaches and pastry cream so much now. I think it probably has something to do with all the whisking.

Anyway, this recipe definitely wins the “destroyed my kitchen” award. I had eggs, chocolate, and raspberry ice cream all over every counter and the floor… and a sink full of dishes.

I liked this. It was good for what it was… 5 layers made up of chocolate and ice cream. The torte would be great with so many different ice cream flavors and you could dress this up or down depending on who you were making it for. This is a super easy recipe, it’s not hard to do at all. My advice would be to use the right sized pan, allow yourself plenty of time and stick to the minimum freezing suggestions. Actually, freezing the torte a little longer in between each step would maybe be a good idea. It melts pretty fast after cutting, as you can see in my pics, so keep that in mind and serve immediately.

Make sure you stop by to see Amy’s Chocolate-Banded Ice Cream Torte and the recipe at Food, Family, and Fun. Then head on over to the TWD site to see how everyone else did this week.

For next Tuesday, Stefany of Proceed with Caution has chosen Chunky Peanut Butter and Oatmeal Chocolate Chipsters.