---------- Recipe via Meal-Master (tm) v8.05
       Title: Coffee Almond Ice Cream Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
   1 1/2 c  Chocolate wafer crumbs
            =about 30 cookies
     1/4 c  Unsalted butter, melted
   1 1/2 pt Coffee ice cream, slightly
   1 1/2 c  Heavy cream, well chilled
       1 ts Vanilla
   1 1/2 c  Amaretti; crushed
            =italian almond macaroons
     1/2 c  Almonds, sliced and toasted
            Dark chocolate sauce (see re
   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
   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.