*  Exported from  MasterCook  *
 
                        Coffee Almond Ice Cream Cake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ice Cream                        Desserts
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          Chocolate wafer crumbs (abou -- 30 cookies)
      1/4  cup           Unsalted butter -- melted
    1 1/2  pints         Coffee ice cream -- slightly
                         softened
    1 1/2  cups          Heavy cream -- well chilled
    1      teaspoon      Vanilla
    1 1/2  cups          Amaretti -- crushed
      1/2  cup           Almonds; sliced -- toasted
                         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″ up the sides of a lightly
oiled 8", 2-1/2″ 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.
 
 
 
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