Coffee Almond Ice Cream Cake

• 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

1. 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.
2. 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.
3. 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.
4. To serve, slice cake and serve each slice in a pool of chocolate sauce.

cream cake, chocolate wafer crumbs, butter, coffee ice cream, whipping cream, vanilla, amaretti cookies, blanched almonds, chocolate sauce, chocolate, water, sugar, salt, butter, vanilla

Taken from www.epicurious.com/recipes/member/views/coffee-almond-ice-cream-cake-50130660 (may not work)