|
1 1/2 cups chocolate wafer crumbs (about 30 cookies)
1 teaspoon vanilla
1 1/2 cups amaretti, crushed (Italian almond macaroons)
1/4 cup unsalted butter, melted
1 1/2 pints coffee ice cream, slightly softened
1/2 cup almonds, sliced and toasted
dark chocolate sauce
1 1/2 cups heavy cream, well chilled
1. With a fork, stir together the crumbs and butter until the mixture is well combined.
2. 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.
3. Freeze crust for 30 minutes or until firm.
4. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm.
5. 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.
6. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm.
7. Cover cake with plastic wrap and foil, and freeze overnight.
8. 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.
9. Cut into wedges with a knife dipped in hot water; serve with Dark Chocolate Sauce.
N/A
|
