Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce

1. 1

   Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts.

2. 2

   Remove from heat.

3. 3

   Add chocolate; let stand 1 minute.

4. 4

   Whisk until chocolate melts and sauce is smooth.

5. 5

   Mix in vanilla extract.

6. 6

   Cool sauce to room temperature, stirring occasionally, about 30 minutes.

7. 7

   Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides.

8. 8

   Using back of spoon, spread 1 pint ice cream over bottom of prepared pan.

9. 9

   Sprinkle evenly with 1 cup cookie crumbs.

10. 10

    Spread another 1 pint ice cream over cookie crumbs.

11. 11

    Freeze until ice cream is firm, about 20 minutes.

12. 12

    Spread with 3/4 cup sauce; freeze 20 minutes.

13. 13

    Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere.

14. 14

    Cover pan and freeze ice cream cake until very firm, at least 4 hours.

15. 15

    (Can be prepared 5 days ahead.

16. 16

    Keep cake frozen.

17. 17

    Cover and refrigerate remaining sauce.

18. 18

    Store remaining 1 cup crumbs airtight at room temperature.)

19. 19

    Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl.

20. 20

    Cut around pan sides to loosen cake.

21. 21

    Turn cake out onto platter.

22. 22

    Peel off parchment.

23. 23

    Sprinkle top of cake with remaining 1 cup crumbs.

24. 24

    Cut cake crosswise into slices.

25. 25

    Serve immediately with warm sauce.

* Per serving · 4 servings · Values may vary.