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.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 12

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

Directions

Step 1

Line the bottom of a 9-inch springform pan with parchment paper. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a medium bowl, whip the heavy cream with powdered sugar and the remaining 1 tablespoon of amaretto until soft peaks form.

Step 7

Remove the cake from the freezer and spread the whipped cream evenly over the top of the hardened ice cream layer.

Step 8

Sprinkle the chopped dark chocolate and toasted sliced almonds generously over the whipped cream layer for garnish.

Step 9

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

Serving size	(2626.5g)

Amount per serving	% Daily Value*
Calories	9027.4

Total Fat 561.3g	0%
Saturated Fat 272.6g	0%
Polyunsaturated Fat 0g
Cholesterol 993.8mg	0%
Sodium 3189.8mg	0%
Total Carbohydrate 926.0g	0%
Dietary Fiber 67.3g	0%
Total Sugars 655.1g
Protein 104.7g	0%

Vitamin D 0IU	0%
Calcium 2328.5mg	0%
Iron 48.5mg	0%
Potassium 5971.8mg	0%

*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.

Source of Calories

Fat: 55.1%

Protein: 4.6%

Carbs: 40.4%