Coffee Almond Ice Cream Cake
Yield
1 cakePrep
130 minCook
0 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate wafer crumbs
|
* |
| ¼ | cup |
butter
unsalted, melted |
|
| 1 ½ | pints |
coffee ice cream
slightly softened |
*
|
| 1 ½ | cups |
heavy whipping cream
well chilled |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
almond macaroons
italian, crushed |
* |
| ½ | cup |
almonds
sliced and toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate wafer crumbs
|
* |
| 59 | ml |
butter
unsalted, melted |
|
| 7.1E+2 | ml |
coffee ice cream
slightly softened |
*
|
| 355 | ml |
heavy whipping cream
well chilled |
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
almond macaroons
italian, crushed |
* |
| 118 | ml |
almonds
sliced and toasted |
|
Directions
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-inch up the sides of a lightly oiled 8-inch, 2½ inch 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 to 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.
