1 1/2 c Chocolate wafer crumbs
=about 30 cookies
1/4 c Unsalted butter, melted
1 1/2 pt Coffee ice cream, slightly
-softened
1 1/2 c Heavy cream, well chilled
1 ts Vanilla
1 1/2 c Amaretti; crushed
=italian almond macaroons
1/2 c Almonds, sliced and toasted
Dark chocolate sauce (see re
-cipe)
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.
