Coffee Almond Ice Cream Cake

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Servings: 1 Difficulty: Advanced
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A rich, no-bake dessert featuring a crunchy amaretti crust, creamy coffee ice cream, and a whipped cream topping.
Coffee Almond Ice Cream Cake recipe image
Coffee Almond Ice Cream Cake recipe image
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Coffee Almond Ice Cream Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 491.4

Description

This elegant Coffee Almond Ice Cream Cake is a show-stopping dessert that combines the bold aroma of espresso with the nutty sweetness of amaretti cookies. The base is a sturdy, buttery crust made from crushed Italian almond macaroons, providing a delightful crunch against the smooth layers of frozen coffee ice cream. Topped with a cloud of vanilla-sweetened whipped cream folded with more amaretti crumbs and finished with toasted sliced almonds, each bite offers a perfect balance of textures and flavors. Serve it drizzled with warm dark chocolate sauce for an indulgent treat perfect for dinner parties, holidays, or any occasion calling for a sophisticated yet simple homemade dessert.

Ingredients

Directions

  1. In a medium bowl, combine the amaretti cookie crumbs and melted unsalted butter, stirring until the mixture resembles wet sand and is evenly moistened.
  2. Press the buttery crumb mixture firmly onto the bottom and about 1 inch up the sides of a lightly oiled 8-inch springform pan.
  3. Place the pan in the freezer for 30 minutes, or until the crust is firm and set.
  4. Remove the crust from the freezer and spread the slightly softened coffee ice cream evenly over the bottom, smoothing the top with a spatula.
  5. Return the cake to the freezer for 30 minutes, or until the ice cream layer is firm enough to hold the next layer.
  6. In a large bowl, beat the heavy cream and vanilla extract with an electric mixer until stiff peaks form.
  7. Gently fold the remaining crushed amaretti cookies into the whipped cream until just combined.
  8. Spread the whipped cream mixture evenly over the frozen ice cream layer, smoothing the top and edges.
  9. Sprinkle the toasted sliced almonds evenly over the top of the whipped cream layer.
  10. Freeze the cake for 30 to 45 minutes, or until the top is firm to the touch.
  11. Cover the pan tightly with plastic wrap and then foil, and freeze overnight to allow the cake to set completely.
  12. Just before serving, wrap a warm, damp towel around the outside of the springform pan for one minute to loosen the sides.
  13. Remove the side of the pan and carefully transfer the cake to a serving plate.
  14. Cut into wedges using a knife dipped in hot water for clean slices, and serve immediately with warm dark chocolate sauce.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 491.4kcal
% Daily Value *
Total Fat 27.0g42%
Saturated Fat 16.2g81%
Cholesterol 0.0mg0%
Sodium 21.6mg1%
Total Carbohydrate 53.1g18%
Dietary Fiber 9.9g40%
Sugars 41.4g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coffee, almond, ice cream cake, amaretti, no bake, dessert, chocolate sauce, whipped cream, italian dessert, frozen treat, espresso, make ahead, party dessert, crust, toasted almonds
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