Desserts Recipes - Coffee Almond Ice-cream Cake Recipe

Ingredients

Serves 8

• Vegetable oil for greasing

• 350g/12oz chocolate wafer crumbs

• 50g/2oz butter (melted)

• 350g/12oz coffee ice-cream

• 350g/12oz double cream

• 1 teaspoon vanilla essence

• 350g/12oz Amaretti biscuits (crushed)

• 100g/4oz slivered almonds (toasted)

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Method:

1. Lightly oil a 20cm/8in spring form tin. In a bowl, stir together the crumbs and butter with a fork until the mixture is well combined.

2. Pat the mixture on to the base of the prepared tin and 2.5cm/line up its sides. Freeze for 30 minutes or until firm.

3. Spread the ice-cream evenly on the crust and return to the freezer for 30 minutes or until the ice-cream is firm.

4. In a bowl, beat the cream with the vanilla essence using an electric mixer until it holds stiff peaks.

5. Fold in the Amaretti biscuits thoroughly and spread over the ice-cream.

6. Smooth the top of the cake, sprinkle with almonds and freeze for 30 to 45 minutes, or until the top is firm.