Categories: Ice cream 
      Yield: 1 servings 
  
  1 1/2 c  Chocolate wafer crumbs (abou        1 ts Vanilla 
           - 30 cookies)                   1 1/2 c  Amaretti, crushed (italian a 
    1/4 c  Unsalted butter, melted                  -mond macaroons) 
  1 1/2 pt Coffee ice cream, slightly s      1/2 c  Almonds, sliced and toasted 
           -ftened                                  Dark chocolate sauce (see re 
  1 1/2 c  Heavy cream, well chilled                -ipe) 
  
  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. 
   
  a 1988 Gourmet Mag. favorite