Coffee almond ice cream cake
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Coffee almond ice cream cake
  Coffee    Chocolate    Almonds    Creams    Cakes  
Last updated 6/12/2012 12:41:24 AM. Recipe ID 156. Report a problem with this recipe.
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      Title: Coffee almond ice cream cake
 Categories: Desserts, Chocolate
      Yield: 1 servings
 
  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 Gourmet Mag. favorite
 




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Recipe ID 156 (Apr 03, 2005)

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