Coffee Almond Ice Cream Cake

* Exported from MasterCook *

Coffee Almond Ice Cream Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Desserts
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Chocolate wafer crumbs (abou -- 30 cookies)
1/4 cup Unsalted butter -- melted
1 1/2 pints Coffee ice cream -- slightly
softened
1 1/2 cups Heavy cream -- well chilled
1 teaspoon Vanilla
1 1/2 cups Amaretti -- crushed
1/2 cup Almonds; sliced -- toasted
Dark chocolate sauce

In a bowl with a fork, stir together the crumbs and butter until the mixture is
well combined. Pat the mixture onto the bottom and 1" up the sides of a
lightly oiled 8", 2-1/2" deep springform pan. Freeze crust for 30
minutes or until firm. Spread ice cream evenly on the crust and return to
freezer for 30 minutes or until ice cream is firm. In a bowl with an electric
mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti
thoroughly and spread over ice cream. Smooth top of cake, sprinkle with
almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake,
covered with plastic wrap and foil, overnight. Just before serving, wrap a warm
damp towel around the side of the pan, remove side of pan, and transfer cake to
a serving plate. Cut into wedges with a knife dipped in hot water and serve it
with the Dark Chocolate Sauce.



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