Recipe: Ice Cream Cakes (4)

COFFEE ALMOND ICE CREAM CAKE

1 1/2 c Chocolate wafer crumbs (about 30 cookies)
1/4 c Unsalted butter, melted
1 1/2 pt Coffee ice cream, slightly softened
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

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 firm.

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.

Simple Angel Food Ice Cream Cake

1 Angel food cake (8 inches)
1/2 gallon Vanilla ice cream; slightly softened
2 qt Fresh strawberries
Sugar or Sugar substitute to taste

Recipe by: Country Magazine, June/July 1994 Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries. Serves 15.

7-Layer Brownie Ice Cream Cake

*BROWNIE LAYERS*
1/4 cup unsweetened cocoa powder
3 tablespoons water
1 large egg
1 teaspoon vanilla
1/2 cup butter or margarine
1 cup sugar
1-1/3 cups flour
6 cups vanilla ice cream -- softened

*GARNISH*
whipped cream
raspberries
heath bars -- crushed

Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a guide. Place on a stack of 6 more pieces waxed paper. Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds. Heat oven to 375 F. Have 2 cookie sheets and an 8 inch springform pan ready. Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth. In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy. Beat in cocoa mixture (batter may look curdled) With mixer on
low speed, gradually add flour until well blended (batter will be very stiff). Spread the 7 rounds of waxed paper out on countertop. Drop a level 1/3 cup batter in center of each round. Divide remaining 1/3 cup batter between rounds (about 2 teaspoons each). Moisten a cookie sheet
with water. Place 2 waxed paper rounds on sheet (the water will stop them from slipping). Spread batter almost to edges of rounds. Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
(While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes. Put layers on waxed paper on a wire rack. Let cool completely. Bake and cool remaining layers. Meanwhile,line springform pan with palstic wrap, letting enough wrap extend about sides of pan to cover top when filled. Peel waxed paper off cooled brownie layers. Place 1 layer in bottom of pan. Spread evenly with 1 cup ice cream. Top with another brownie layer, then another cup ice cream. Repeat with 5 more brownie layer and hte ice cream, ending with a brownie layer on top. Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month. To serve; Remove sides of pan and peel palstic wrap down from sides. Lift cake off plastic wrap onto serving plate.

CHIPS AHOY ICE CREAM CAKE

32 Chips Ahoy chocolate chip cookies
1/4 c Margarine, melted
1 c Chocolate fudge topping
2 qt Ice cream, any combination of flavors

prepared whipped topping for garnish strawberries or maraschino cherries, for garnish

Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes.

Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight.

To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings.