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 -- well chilled
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.