1 1/2 c Chocolate wafer crumbs (abou
– 30 cookies)
1/4 c Unsalted butter, melted
1 1/2 pt Coffee ice cream, slightly s
-ftened
1 1/2 c Heavy cream, well chilled
1 ts Vanilla
1 1/2 c Amaretti, crushed (italian a
-mond macaroons)
1/2 c Almonds, sliced and toasted
Dark chocolate sauce (see re
-ipe)
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
Yields
1 Servings