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Chocolate-Almond Ice Cream Cake - FrozenTreats

A home-style Chocolate-Almond Ice Cream Cake - FrozenTreats made with Cookie Crust, Chocolate Wafers, Butter, Sugar, and Almonds. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Cookie Crust
• 2 cup
• 1/2 cup
• 1/4 cup
• 1 1/4 cup
• 1/4 cup
• 1 tbsp
• 2 tbsp
• 2 pt
• 3 tbsp
• 1 1/2 tbsp
• 1 tbsp
• 2 oz
• 1 oz
• 1 oz
• 1 cup
• 1/4 cup
• 2 tbsp
• 1/2 tsp
• 3
• 1/4 tsp
• 2 tbsp
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   For crust: Preheat oven to 350 degrees.

2. 2

   Buttersidesonlyof9-inch springformpan.

3. 3

   Mix crushed chocolate wafers, melted butter andsugarin largebowl.

4. 4

   Press onto bottom and sidesof pan.

5. 5

   Bake10minutes.

6. 6

   Refrigerate crustwhile preparing ice cream filling.

7. 7

   Retain oven temperature at 350degrees.

8. 8

   For filling: Spread almonds evenlyin10-inchbakingpan. Toast until golden, stirring accasionally,12to14minutes. Let cool. Set 1/4 cup asidefor garnish.

9. 9

   Combine 1 cup toasted almonds,amarettiand1table- spoon butter in processor or blender and mix, stopping frequently to scrape down sides, unti lsmooth paste forms, about 2 minutes.

10. 10

    Transfer to large bowl and add amaretto, stirring to incorporate thoroughly.

11. 11

    Add softened ice cream 1/2 pint at a time, stirring well and returning to freezer between additions if ice cream becomes too soft.

12. 12

    Freeze 15 minutes.

13. 13

    Spread ice cream mixture evenly over crust.

14. 14

    Freeze until firm, at least 6 hours or overnight.

15. 15

    Combine corn syrup, butter and water in small saucepan over medium-high heat and bring to boil, stirring occasionally.

16. 16

    Add chocolates and immediately remove pan from heat.

17. 17

    Whisk until smooth.

18. 18

    Cool to room temperature, stirring occasionally, about 10 minutes.

19. 19

    Pour glaze carefully over ice cream, spreading quickly with spatula.

20. 20

    Freeze unti lfirm, about 2 hours.

21. 21

    Beat cream, powdered sugar, amaretto and almond extract in large bowl of electric mixer until soft peaks form.

22. 22

    Beat egg whites and cream of tartar in another bowl of electric mixer until foamy.

23. 23

    Gradually add 2 tablspoons sugar and beat until soft peaks form.

24. 24

    Add coconut extract and continue beating until stiff.

25. 25

    Gently fold cream mixture into egg white mixture, 1/3 at a time.

26. 26

    Carefully spread over glaze and filling.

27. 27

    Sprinkle with coco- nut and reserved 1/4 cup almonds.

28. 28

    Freeze at least 1 hour.

29. 29

    "The Bon Appetit Kitchen Collection: Frozen Treats"

30. 30

    NOTES: *Available in Italian markets. Almond macaroons can be substituted.