Chocolate Amaretto Ice Cream Cake
Indulge in the decadent layers of this Chocolate Amaretto Ice Cream Cake, a show-stopping dessert that's as easy to make as it is impressive. A buttery chocolate cookie crust provides the perfect foundation for rich, amaretto-infused chocolate ice cream, topped with a luscious layer of whipped cream sweetened with powdered sugar and a hint of liqueur. Finely chopped dark chocolate and toasted almonds add the ultimate finishing touch, creating a balance of creamy, crunchy, and subtly boozy flavors in every bite. With no baking required and just 30 minutes of prep time, this elegant ice cream cake is a crowd-pleasing choice for special occasions or a simple summertime treat. Serve straight from the freezer for a cool, creamy delight that’s guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups chocolate cookies (e.g., Oreos)
- 6 tablespoons unsalted butter, melted
- 1.5 quarts chocolate ice cream, slightly softened
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 3 tablespoons amaretto liqueur
- 1 cup dark chocolate, finely chopped or shaved
- 1 cup sliced almonds, toasted
Instructions
Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
In a food processor, pulse the chocolate cookies until they form fine crumbs. Transfer to a bowl and combine with the melted butter, mixing until the mixture resembles wet sand.
Press the cookie mixture evenly into the bottom of the prepared springform pan to form a crust. Place the pan in the freezer to set for 15 minutes.
While the crust is chilling, remove the chocolate ice cream from the freezer to soften slightly. In a large bowl, combine the softened ice cream and 2 tablespoons of amaretto liqueur. Mix gently until well incorporated.
Spread the ice cream mixture evenly over the prepared crust. Smooth the top with a spatula. Freeze for at least 2 hours or until firm.
In a medium bowl, whip the heavy cream with powdered sugar and the remaining 1 tablespoon of amaretto until soft peaks form.
Remove the cake from the freezer and spread the whipped cream evenly over the top of the hardened ice cream layer.
Sprinkle the chopped dark chocolate and toasted sliced almonds generously over the whipped cream layer for garnish.
Freeze the assembled cake for another 1-2 hours, or until firm. To serve, run a knife around the edges of the cake and release the springform pan. Slice with a sharp knife and enjoy!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 54.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
