MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Coffee Almond Ice Cream Cake
  Categories: Dairy, Chocolate, Desserts
       Yield: 1 servings
   1 1/2 c  Chocolate wafer crumbs (abou
   1 1/2 pt Coffee ice cream, slightly s
       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 a
            Dark chocolate sauce (see re
   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