Coffee Almond Ice Cream Cake with Dark Chocolate Almond Sauce

Published on August 6, 2019 | By
coffee ice cream cake

Another no cook recipe to add to my “turn off the stove ” series of summer recipes. This Coffee Almond Ice Cream Cake has been a family and friend favorite for years. No baking is necessary,  it’s more of an assembly project. Get creative and use your favorite flavors of ice cream to make this cake. Kids love making this cake. It’s fun and easy with lots of opportunities for tasting and finger licking!

When I was young we longed for the mint chocolate chip rolled ice cream cakes from Baskin Robbins. Once I discovered how easy it was to make an ice cream cake, especially this one, no more Baskin Robbins. Birthdays, anniversaries and just because its summer and this tastes so good, especially with the dark chocolate sauce, I never need an excuse to make this ice cream cake.

    • Prep Time
    • Minutes

Ingredients

  • 11/2 cups finely ground chocolate graham crackers
  • ½ stick butter, melted
  • 11/2 pints coffee ice cream, softened
  • 11/2 cups well chilled heavy cream
  • 1 tsp vanilla extract
  • 11/2 cups crushed amaretti or almond biscotti
  • ½ cup sliced almonds, toasted
  • Dark Chocolate Almond Sauce
  • 11/2 cups heavy cream
  • 2/3 C firmly packed dark brown sugar
  • 5 oz semi sweet or dark chocolate
  • ½ stick butter
  • 3-4 TBSP amaretto or 1 tsp almond extract

Instructions

  1. Break the chocolate graham crackers or chocolate wafers into pieces and place in the food processor. Pulse until finely ground. In a bowl with a fork stir together the graham cracker crumbs and the melted butter until the mixture is combined well. Pat the mixture onto the bottom and 1 “ up the side of a lightly oiled 8” springform pan, 21/2 “ deep, and freeze the crust for 30 minutes or until firm.
  2. Place the coffee ice cream in a large bowl. Allow it to soften and then mix gently with a whisk until smooth. Spread the ice cream evenly on the crust and return the pan to the freezer for 30 minutes or until ice cream is firm.
  3. In a bowl with an electric mixer beat the cream with vanilla until stiff peaks form. Add chopped amaretti or biscotti and thoroughly fold into the whipped cream mixture. Spread the whipped cream mixture evenly in a layer over the ice cream.
  4. Smooth the top of the cake, sprinkle it with toasted almonds and freeze cake again until firm. Cover with plastic wrap and foil and freeze at least 4 hours and preferably overnight, if you can wait that long!
  5. Dark Chocolate Almond Sauce: While the cake is chilling, you can make the dark chocolate sauce. In a small heavy saucepan combine the cream and the brown sugar. Bring to a boil and continue stirring until sugar is dissolved and mixture is smooth. Remove pan from heat and add the chocolate whisking until well combined. Add butter and amaretto or almond extract and whisk until blended and smooth. Let cool. Can be refrigerated and keeps for weeks. Warm slightly to liquefy before serving over cake.
  6. Just before serving, wrap a warm dish towel around the sides of the pan and remove the cake from the mold. Transfer cake to serving plate. Cut into wedges with a knife dipped in hot water and serve with chocolate sauce. I like to pour the warm chocolate sauce over each individual piece. Everyone always wants more so I recommend placing the warm sauce in a bowl and passing it around after everyone has been served. Can't get enough.
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