Nutty Chocolate And Coffee Ice Cream Cake

1. 1

   Lightly grease a 7 inch springform pan and line base and sides with parchment paper.

2. 2

   Divide ice cream into 3 portions. Return 2 portions to freezer. Place remaining portion in a bowl and let stand at room temperature until softened. Fold in coffee and 2/3 of the almonds. Transfer to prepared pan and freeze for 2 hours, or until firm.

3. 3

   Remove another portion of ice cream from freezer and let soften at room temperature. Fold in dark chocolate then microwave on HIGH (100%) for 1 min. Add liqueur and whisk until smooth. Freeze until almost firm, stirring occasionally.

4. 4

   Spread almost-frozen chocolate mixture over coffee layer and freeze until firm.

5. 5

   Soften remaining ice cream at room temperature then fold in white chocolate. Microwave on HIGH (100%) for 1 min then whisk until smooth. Fold in 2/3 of the pistachios then freeze until almost firm, stirring occasionally.

6. 6

   Spread almost-frozen white chocolate mixture over dark chocolate layer and freeze until firm, at least 2 hours (preferably overnight).

7. 7

   To serve, turn ice cream cake out onto a serving plate. Sprinkle with remaining almonds and pistachios.

* Per serving · 4 servings · Values may vary.