CHOCOLATE ALMOND ICE CREAM CAKE

 

Chocolate-Almond Ice Cream Cake

Cookie Crust

2 cups crushed chocolate wafers - 1/2 cup butter (melted)  - 1/4 cup sugar

Filling

1 1/4 cups sliced almonds - 1/4 cup crushed amaretti cookies  - 1 tablespoon butter - 2 tablespoons armaretto liqueur - 2 pints rich vanilla ice cream (softened ) - 3 tablespoons light corn syrup  - 1 1/2 tablespoons butter, plus 1 tsp cut into small pieces  - 1 tablespoon water , plus 1 1/2 teaspoons  - 2 ounces semisweet chocolate (chopped) - 1 ounce unsweetened chocolate (chopped) - 1 ounce white chocolate (chopped ) - 1 cup whipping cream - 1/4 cup powdered sugar - 2 tablespoons amaretto liqueur - 1/2 teaspoon almond extract - 3 egg whites ( room temperature)  - 1/4 teaspoon cream of tartar  - 2 tablespoons sugar - 1 tablespoon coconut extract - 1/2 cup toasted unsweetened shredded coconut

For crust

Preheat oven to 350 degrees. Butter sides only of 9-inch Spring form pan. Mix crushed chocolate wafers, melted butter and sugar in large bowl. Press onto bottom and sides of pan. Bake 10 minutes. Refrigerate crust while preparing ice cream filling. Retain oven temperature at 350 degrees.

For filling

Spread almonds evenly in 10-inch baking pan. Toast until golden, stirring occasionally, 12 to 14 minutes. Let cool. Set 1/4 cup aside for garnish.

Combine 1 cup toasted almonds, amaretti and 1 tablespoon butter in processor or blender and mix, stopping frequently to scrape down sides, until smooth paste forms, about 2 minutes. Transfer to large bowl and add amaretto, stirring to incorporate thoroughly. Add softened ice cream 1/2 pint at a time, stirring well and returning to freezer between additions if ice cream becomes too soft. Freeze 15 minutes. Spread ice cream mixture evenly over
crust. Freeze until firm, at least 6 hours or overnight. Combine corn syrup, butter and water in small saucepan over medium-high heat and bring to boil, stirring occasionally. Add chocolates and immediately remove pan from heat. Whisk until smooth. Cool to room temperature, stirring occasionally, about 10 minutes. Pour glaze carefully over ice cream, spreading quickly with spatula. Freeze until firm, about 2 hours. Beat cream, powdered sugar, amaretto and almond extract in large bowl of electric mixer until soft peaks form. Beat egg whites and cream of tartar in another bowl of electric mixer until foamy. Gradually add 2 tablespoons sugar and beat until soft peaks form. Add coconut extract and continue beating until stiff. Gently fold cream mixture into egg white mixture, 1/3 at a time. Carefully spread over glaze and filling. Sprinkle with cocoa nut and reserved 1/4 cup almonds. Freeze at least 1 hour.

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