1 1/2 c Chocolate wafer crumbs,
- about 30 cookies
1 1/2 pt Coffee ice cream,
- slightly softened
1 ts Vanilla
1/2 c Almonds, sliced and toasted
1/4 c Unsalted butter, melted
1 1/2 c Heavy cream, well chilled
1 1/2 c Amaretti, crushed
- Italian almond macaroons
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-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.
