Coffee And Amaretti Ice-cream Cake Recipe

Coffee and Amaretti Ice-Cream Cake With Dark Chocolate Sauce.....yummmmmmm


Place the crumbs chocolate crumbs and butter into a bowl and use a fork to mix together until the mixture is well combined. Pat the mixture into the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep.
Freeze the crust for 30 minutes, or until it is firm.

Remove from the freezer and spread the softened coffee ice cream evenly on the crust, then return the pan to the freezer for 30 minutes, or until the ice cream is firm.

Pour the heavy cream into a chilled mixing bowl use an electric mixer beat the cream with the vanilla until it holds stiff peaks.
Fold in the crushed amaretti thoroughly.

Remove the cake from the freezer and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle with crushed amaretti cookies.
Cover with plastic wrap and put back to freeze for at least 4 hours or overnight.

Just before serving, wrap dampened towel around the outside of the springform pan, remove the side and transfer the cake to a serving plate.

Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce and sprinkle on some chopped roasted peanuts. Garnish with a fresh cherry or other fresh fruit if desired.

Dark Chocolate Sauce
In a small heavy saucepan combine the cream and brown sugar.
Bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved.
Remove the pan from the heat and add the chocolates, whisking until they are melted.
Whisk in the butter and Amaretto, whisking until sauce is smooth, and let cool slightly. The chocolate sauce may be made up to a week in advance and kept covered and chilled.
To soften, reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.


Makes (1) 8 inch spring form pan


1 1/2 cups fine chocolate wafer crumbs (about 30 wafer cookies)

1/4 cup (1/2 stick) butter, melted


1 1/2 pints coffee ice cream, softened in the refrigerator for one hour

1 1/2 cups well-chilled heavy cream

1 teaspoon pure vanilla extract

1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty food shops and some supermarkets), plus more for garnish

Dark Chocolate Sauce

1 1/2 cups heavy cream

2/3 cup firmly packed dark brown sugar

4 ounces fine-quality bittersweet chocolate, chopped into small pieces

3 ounces unsweetened chocolate, chopped into small pieces

1/4 cup (1 stick) butter, at room temperature

3 to 4 Tablespoons Amaretto, or to taste (optional)

chopped roasted peanuts