Monday, October 10, 2011


1 pint chocolate almond ice cream
1 pint vanilla ice cream
1 angel food cake
2 tbsp amaretto liqueur, optional
2 cups whipping cream
3 tablespoons chocolate syrup
1/3 cup grated semisweet chocolate
Allow ice creams to soften.
Place mixer beaters in a large bowl and refrigerate to chill.
Break the cake into 1-inch pieces. Scatter half the cake pieces in the bottom of a 13 x 9 x 2-inch freezer-proof baking dish. Brizzle with a tablespoon of the amaretto, if using. Spoon both of the ice creams, alternately, over the cake pieces. Smooth ice cream by using a rubber spatula. Cover ice cream with the other half of the cake pieces. Drizzle the other tablespoon of amaretto over cake pieces, if using. Cover the dish with aluminum foil and place in the freezer for 15 minutes.
Make a chocolate whipped cream by removing the bowl and beaters from the refrigerator. Pour the whipping cream into the bowl and beat until soft peaks form (tops will curl under when beaters are removd). This should take 2 to 3 minutes. Drizzle the chocolate syrup over the whipped cream. Continue to beat on high speed until stiff peaks form.
Remove the cake from the freezer and spread the whipped cream over the top of the cake completely. Cover again with the foil and return to the freezer for an hour or until hardened.
To serve, remove the dish from the freezer approximately 15 minutes before serving time. Sprinkle the grated chocolate over the top and spoon into serving dishes. Freeze any leftovers.
Yield: 16 servings.

NOTE: You can change ice creams to suit yourself.  Try Mint Chocolate Chip instead of the chocolate almond.  Omit the amaretto.  Grate Andes Candies or sprinkle mini chocolate chips over the top instead of the grated semisweet chocolate. 

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