Recipe Category: Dessert
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Ingredients
- Serving Size : 1
- 1 1/2 cups chocolate wafer crumbs (about 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
Method
- 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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