Coffee Almond Ice Cream Cake

1 1/2 c Chocolate wafer crumbs (abou

- 30 cookies) 1/4 c Unsalted butter, melted

1 1/2 pt Coffee ice cream, slightly s

-ftened 1 1/2 c Heavy cream, well chilled

1 ts Vanilla

1 1/2 c Amaretti, crushed (italian a

-mond macaroons) 1/2 c Almonds, sliced and toasted

Dark chocolate sauce (see re -ipe) In 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