Coffee almond ice cream cake

 
                        Coffee almond ice cream cake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  c             Chocolate wafer crumbs (abou
                         - 30 cookies)
      1/4  c             Unsalted butter, melted
    1 1/2  pt            Coffee ice cream, slightly s
                         - ftened
    1 1/2  c             Heavy cream, well chilled
    1      t             Vanilla
    1 1/2  c             Amaretti, crushed (italian a
                         - mond macaroons)
      1/2  c             Almonds, sliced and toasted
                         Dark chocolate sauce (see re
                         - ipe)
 
   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, 2-1/2-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 30-45 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.
   
   a 1988 Gourmet Mag. favorite
  
 
 
 
 
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