Coffee almond ice-cream cake







Cook Time

105-110 Min


  • 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
  • Lightly oil a 20cm/8in round springform cake tin.
  • In a bowl, stir together the crumbs and butter with a fork until the mixture is well combined. Press the mixture onto the bottom of the prepared tin and 2.5cm/1in up its sides. Freeze for 30 minutes until firm.
  • Spread the ice cream evenly on the crust, and return to the freezer for 30 minutes until the ice cream is firm.
  • In a bowl, beat the cream with the vanilla essence using an electric mixer until it holds stiff peaks. Fold in the amaretti biscuits, and spread over the ice cream. Smooth the top of the cake, sprinkle with almonds and freeze for 30–45 minutes or until the top is firm.
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