Coffee Almond Ice-Cream Cake with Dark Chocolate Sa

Name: Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chocolate wafer crumbs (about 30 wafers); 1/2 stick (1/4 cup) unsalted butter, melted; 1 1/2 pints coffee ice cream; 1 1/2 cups well chilled heavy cream; 1 teaspoon vanilla; 1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty food shops and some super markets); 1/2 cup sliced blanched almonds, toasted lightly; 1 1/2 cups heavy cream; 2/3 cup firmly packed dark brown sugar; 4 ounces bittersweet chocolate, chopped; 3 ounces unsweetened chocolate, chopped; 1/2 stick (1/4 cup) unsalted butter, softened; 3 to 4 tablespoons Amaretto, or to taste

Servings: persons

1 1/2 cups chocolate wafer crumbs (about 30 wafers)
1/2 stick (1/4 cup) unsalted butter, melted
1 1/2 pints coffee ice cream
1 1/2 cups well chilled heavy cream
1 teaspoon vanilla
1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty food shops and some super markets)
1/2 cup sliced blanched almonds, toasted lightly
1 1/2 cups heavy cream
2/3 cup firmly packed dark brown sugar
4 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 to 4 tablespoons Amaretto, or to taste

1
In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm.
2
Spread the ice cream, softened, evenly on the crust and return the pan to the freezer for 30 minutes, or until the ice cream is firm.
3
In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream.
4
Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm.
5
Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight.
6
For the sauce: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and whisk it until the brown sugar is dissolved.
7
Remove the pan from the heat, add the bittersweet chocolate and the unsweetened chocolate, and whisk the mixture until the chocolate is melted.
8
Whisk in the butter and the Amaretto until the sauce is smooth and let the sauce cool slightly.
9
The chocolate sauce may be made 1 week in advance and kept covered and chilled.
10
Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warmed.
11
Just before serving wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate.
12
Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.

1956

kcal

Calories

153

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups chocolate wafer crumbs (about 30 wafers), 1/2 stick (1/4 cup) unsalted butter, melted, 1 1/2 pints coffee ice cream, 1 1/2 cups well chilled heavy cream, and more.

Yes, Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions