serves 8

ingredients

350g/12oz chocolate wafer

crumbs

50g/2oz butter, melted

350g/12oz coffee ice cream

350g/12oz double cream

1 teaspoon vanilla essence

350g/12oz amaretti biscuits,

crushed

100g/4oz slivered almonds,

toasted

• Lightly oil a 20cm/8in round springform cake tin.

• In a bowl, stir together the crumbs and butter with a fork until the mixture

is well combined. Press the mixture onto the bottom of the prepared tin

and 2.5cm/1in up its sides. Freeze for 30 minutes until firm.

• Spread the ice cream evenly on the crust, and return to the freezer for

30 minutes until the ice cream is firm.

• In a bowl, beat the cream with the vanilla essence using an electric

mixer until it holds stiff peaks. Fold in the amaretti biscuits, and spread

over the ice cream. Smooth the top of the cake, sprinkle with almonds

and freeze for 30–45 minutes or until the top is firm.