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Coffee almond ice cream cake

Make Coffee almond ice cream cake at home with Chocolate Wafer Crumbs, Unsalted Butter Melted, Coffee Ice Cream Slightly S Ftened, Heavy Cream Well Chilled, and T Vanilla. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 cup
• 1/4 cup
• 1 1/2 pt
• 1 1/2 cup
• 1
• 1 1/2 cup
• 1/2 cup

Method (preview)

1. 1

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

2. 2

   Freeze crust for 30 minutes or until firm.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   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.

8. 8

   Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce. a 1988 Gourmet Mag. favorite