Irish Cream Tortoni Cups Recipes

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RACHAEL RAY'S TORTONI



Rachael Ray's Tortoni image

A recipe from Rachael Ray's early days on the foodnetwork I had written down in my notebook. I was surprised it hadn't been posted here yet so here it is!

Provided by linguinelisa

Categories     Frozen Desserts

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

2 pints vanilla ice cream, softened
10 coconut macaroons or 10 coconut cookies, crushed
1/2 cup semisweet mini chocolate chips
1/2 cup chopped maraschino cherry, chopped plus
6 maraschino cherries
hot fudge or chocolate syrup
2 ounces salted nuts, topping

Steps:

  • Mix together softened vanilla ice cream (you can soften it in the microwave on defrost for up to 1 minute), crushed coconut cookies, semi-sweet chocolate chips and chopped cherries. Refreeze for at least 1 hour.
  • When ready to serve, scoop ice cream into 6 serving bowls. Top with heated hot fudge sauce or chocolate syrup and nut topping. Garnish each sundae with a whole cherry and serve.

Nutrition Facts : Calories 477.4, Fat 24, SaturatedFat 13.7, Cholesterol 38.7, Sodium 234.3, Carbohydrate 63.4, Fiber 3.2, Sugar 57.2, Protein 6.8

TORTONI, FROZEN ALMOND CREAM DESSERT



Tortoni, Frozen Almond Cream Dessert image

From the Soprano Family Cookbook. The cooking time is actually freezing time. Freeze for at least 4 hours, or overnight.

Provided by Ann Marie F

Categories     Frozen Desserts

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 7

4 -6 amaretti cookies
2 cups heavy cream
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large egg whites
1 pinch salt

Steps:

  • Put the cookies in a small heavy-duty plastic bag and crush them with a heavy object.
  • There should be about 1/4 cup crumbs.
  • Combine the cream, confectioners' sugar, vanilla and almond extract in a large chilled bowl.
  • Beat with a hand-held electric mixer on high speed until the cream holds soft peaks when the beaters are lifted.
  • In a clean bowl, with clean beaters, beat the egg whites with the salt on low speed until foamy.
  • Gradually increase the speed and beat until the the whites hold soft peaks.
  • Fold the whites into the whipped cream.
  • Spoon the mixture into 8 wine goblets.
  • Sprinkle the tortoni with the amaretti crumbs.
  • Cover with plastic wrap and freeze for at least 4 hours, or overnight.
  • Remove from freezer 15 minutes before serving.

Nutrition Facts : Calories 261.8, Fat 22.5, SaturatedFat 13.9, Cholesterol 101.6, Sodium 63.9, Carbohydrate 12.6, Fiber 0.1, Sugar 9, Protein 2.7

TORTONI



Tortoni image

A wonderful Italian ice cream dessert I discovered when I worked at a banquet hall as a teen. Prep time does not include freezing.

Provided by JenniferK2

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart vanilla ice cream, softened
1/4 cup pecans, chopped and toasted
4 tablespoons maraschino cherries, chopped
1 teaspoon rum extract
1 teaspoon vanilla
8 teaspoons whipped cream
8 maraschino cherries

Steps:

  • Scoop ice cream into a bowl; stir until smooth but not melted.
  • Stir in pecans, chopped cherries, rum extract and vanilla.
  • Spoon into foil baking cups; freeze until firm.
  • To serve, garnish each with 1 t whipped cream and a cherry.

IRISH CREAM TORTONI CUPS



Irish Cream Tortoni Cups image

reminiscent of a rich Italian tortoni, these frozen dessert cups take on the addition of a smooth liqueur and a cookie base. Source:unknown

Provided by Lynnda Cloutier

Categories     Other Desserts

Number Of Ingredients 7

3/4 cup crushed cream filled chocolate sandwich cookies, 10 cookies
1/4 cup boiling water
1 tsp. instant coffee granules
3 tbsp. grated semisweet chocolate, divided
1/4cup irish cream liqueur
1 1/2 cups whipping cream
1/4 cup sifted powdered sugar

Steps:

  • 1. Line 12 muffin cups with foil muffin liners. Sprinkle 1 Tbsp. cookie crumbs in each liner; press lightly.
  • 2. Mix boiling water and coffee granules, stirring til granules dissolve. Add 1 Tbsp. grated chocolate, stirring well. Stir in liqueur and cool completely
  • 3. Beat whipping cream at high speed with mixer til foamy. Add sugar, beating til soft peaks form.gently fold in liqueur mixture. Spoon evenly into muffin liners. Cover and freeze til firm.
  • 4. Remove from freezer and let stand 5 minutes before serving. Sprinkle evenly with remaining 2 Tbsp. grated chocolate. Makes 12 servings. Note: You can substitute 3 cups of frozen whipped topping for whipping cream and powdered sugar

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