Kids will love help making this cake----lots of opportunities for tasting and finger-licking.
The dark chocolate sauce is the best excuse to make this ice cream cake.
Coffee Almond Ice Cream Cake
ING CRUST Mix 11/2 cups fine-ground chocolate grahams, ½ stick melted butter.
CAKE 11/2 pints coffee ice cream, 11/2 c chilled h/cream, tsp vanilla, 11/2 cups crushed amaretti or almond biscotti ½ cup sliced almonds, toasted
Dark Chocolate Almond Sauce 11/2 cups heavy cream 2/3 C firmly packed dark brown sugar 5 oz semi sweet or dark chocolate ½ stick butter 3-4 TBSP amaretto or tsp almond extract
PREP Pat crumb/butter mixture onto bottom, 1“ up side of a lightly oiled 8” springform, 2 1/2“ deep. Freeze firm 30 min.
ASSEMBLY Soften coffee ice cream in lge bowl then gently whisk smooth. Spread evenly over crust. Freezer firm 30 min. Spread whipped cream mixture evenly over the ice cream. Smooth top, sprinkle with toasted almonds. Freeze firm. Now, saran and foil over; freeze at least 4-24 hours.
WHIPPED TOPPING elec/mixer cream with vanilla to stiff peaks. Fold in chopped amaretti or biscotti.
SAUCE BTB combined cream/brown sugar, stir til sugar is dissolved, mixture is smooth. Offheat add chocolate, whisking to combine. Add butter and amaretto or almond extract; whisk smooth. Let cool. NOTE: keeps for weeks in fridge. Warm slightly to liquefy before serving over cake.
SERVE Just before serving, wrap warm dish towel around sides then unmold cake onto server.
Cut wedges with knife dipped in hot water; drizzle with chocolate sauce.
Serve warm sauce in pitcher on the side.