Coffee Almond Ice Cream Cake

1. 1

   In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined.

2. 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. 3

   Freeze crust for 30 minutes or until firm.

4. 4

   Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm.

5. 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. 6

   Smooth top of cake, sprinkle with almonds, and freeze cake for 30 to 45 minutes, or until top is firm.

7. 7

   Freeze cake, covered with plastic wrap and foil, overnight.

8. 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. 9

   Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.