Vanilla, Caramel, and Chocolate Ice Cream Layered Torte

Step 1: Pan ... First thing, is to line your loaf pan with plastic wrap. I use a large 9x5x3" loaf pan. And, make sure the plastic wrap covers the bottom, sides, and hangs over the top by at least 3". You will use this to cover the torte.

Step 2: Layers ... This is done in 4 steps, and you really can't rush it. Each ice cream layer needs to freeze 30 minutes, before adding the next layer.

Step 3: Chocolate and Caramel Sauce ... I just bought a good sundae sauce for this recipe. The caramel or chocolate will not harden, and FREEZE; but it will thicken, which is all you want.

Step 4: Layer #1 - Ice cream ... Add half of 1 can of the sweetened condensed milk to a small bowl, along with; 1 teaspoon bourbon or rum, and 1 teaspoon vanilla, and mix to combine. In a small bowl, add 1 cup cold heavy cream, and beat on high speed until you get stiff peaks.

Step 5: Fold the whipped cream into the base mixture, making sure not to over mix. Then add that to your loaf pan, and smooth it out. This is Layer #1. Freeze for 30 minutes until set and lightly firm.

Step 6: Layer #2 ... Add 1/2 of the chocolate sauce, and using the back of a spoon, spread it over the top of the ice cream layer. Top that, with 1/3 or 1/4 cup of the chopped nuts. Return to the freezer, as you prepare the next layer of ice cream.

Step 7: Layer #3 ... The remaining 1/2 can of sweetened condensed milk, 1 teaspoon bourbon or rum, 1 teaspoon vanilla, and mix to combine. Whip another cup of cream, and fold that into the milk mixture.

Step 8: Remove the pan from the freezer, and add the ice cream over the chocolate and nuts. Back to the freezer for another 30 minutes until set, lightly firm.

Step 9: Layer #4 ... Add 1/2 of the caramel sauce, and using the back of the spoon, spread it over the top of the ice cream layer. Top with 1/3 or 1/4 cup of the chopped nuts. Return to the freezer, as you prepare the next layer of ice cream.

Step 10: Layer #5 ... Open the other can of sweetened condensed milk, and add half the can; then, add 1 teaspoon bourbon or rum, 1 teaspoon vanilla; and mix to combine. Whip another cup of cream, and fold that into the milk mixture.

Step 11: Remove the pan from the freezer, and add the ice cream. Back to the freezer for another 30 minutes until set, lightly firm.

Step 12: Layer #6 ... Add the remaining chocolate sauce, and using the back of the spoon, spread it over the top of the ice cream layer. Top with the remaining nuts. Return to the freezer as you prepare the next layer of ice cream.

Step 13: Layer #7 ... The remaining sweetened condensed milk, 1 teaspoon bourbon or rum,1 teaspoon vanilla, and mix to combine. Then whip the last cup of the cream and fold into the milk mixture.

Step 14: Remove the pan from the freezer, add the last layer of ice cream. Make sure to spread it out out, and fold over the plastic wrap. I usually cover with a piece of foil as well. Then, freeze at least 8 hours before serving.

Step 15: Serve ... Place a plate or serving dish over the loaf pan and flip it over. The torte will come right out. Remove the plastic wrap. Then using a knife, smooth the edges, if needed. Drizzle the remaining caramel sauce over the top of the torte. I like to serve as slices; then, garnish each slice with a little extra caramel or chocolate sauce, whipped topping, and cherries of course. ENJOY!