You may also like
Categories:
cream cake chocolate wafer crumbs butter coffee ice cream whipping cream vanilla Amaretti cookies blanched almonds chocolate sauce chocolate water sugar salt butter vanilla
Viewed: 32 - Published at: 2 years agoIngredients
- ICE CREAM CAKE
- 1 1/2 cups chocolate wafer crumbs (about 30 wafers)
- 1/4 cup (1/2 stick) butter, melted
- 1 1/2 pints coffee ice cream, softened
- 1 1/2 cups whipping cream, chilled
- 1 teaspoon vanilla extract
- 1 1/2 cups crushed amaretti cookies (about 5 oz)
- 1/2 cup sliced blanched almonds, lightly toasted
- CHOCOLATE SAUCE (I use jarred hot fudge)
- 1 oz unsweetened chocolate
- 1/3 cup water
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 tablespoons butter
- 1/4 teaspoon vanilla extract
Method
- For the cake, mix the wafer crumbs and butter in a bowl. Pat crumb mixture in bottom of an oiled 8" springform pan. Freeze for 30 minutes. Spread ice cream in prepared pan.
- Beat whipping cream and vanilla in a mixing bowl until stiff peaks form. Fold in cookie crumbs. Spread the mixture over the prepared layers. Smooth top and sprinkle with almonds. Freeze, covered 4-10 hours.
- For sauce, heat chocolate and water in saucepan over low heat until blended. Stir in sugar and salt. Cook 2-3 minutes or until thickened, stirring constantly. Remove from heat. Add butter and vanilla and stir until blended. Can be prepared in advance and reheated.
- To serve, slice cake and serve each slice in a pool of chocolate sauce.
