About this recipe:Hearing 'ice cream cake' may conjure thoughts of children's parties, but this ice cream cake is definitely for the adults! It's no-cook, make-ahead and elegant, making it perfect for dinner parties.
2 (250gg) packets amaretti biscuits
50g butter, melted
100g toasted flaked almonds
200ml toffee sauce
2 litres vanilla ice cream
30ml amaretto liqueur
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Method Prep:50min › Extra time:4hr freezing › Ready in:4hr50min
Crush 3/4 of the amaretti biscuits to make crumbs. Combine half of the crumbs with melted butter and press into the bottom of a 23cm springform cake tin. Spread 3/4 of the toffee sauce over the base, and sprinkle with toasted flaked almonds. Freeze 15 minutes.
Meanwhile, soften 1 litre of ice cream in the microwave or at room temperature. Mix in 30ml of Amaretto liqueur. After the base has chilled, spread the softened ice cream over the base. Sprinkle with half of the remaining biscuit crumbs. Freeze 30 minutes.
Scoop remaining litre of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.
To serve, garnish with remainder of toffee sauce, biscuit crumbs and toasted almonds. Arrange the remaining whole amaretti biscuits over the top in a pretty fashion.