Try this Coffee Almond Ice Cream Cake recipe, or contribute your own.
Suggest a better descriptionIn a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. 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. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. 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. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce. a 1988 Gourmet Mag. favorite
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 419 | ||
Calories from Fat: 415 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.1g | 61 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 122.1mg | 38 % | |
Sodium 6.6mg | 0 % | |
Potassium 19.8mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 419
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