1 1/2 c. chocolate wafer crumbs
1/4 c. unsalted butter
1 1/2 pts. coffee ice cream, softened
1 1/2 c. well chilled heavy cream
1 tsp. vanilla
1 1/2 c. crushed amaretti (Italian almond macaroons)
1/2 c. sliced blanched almonds, lightly toasted
Dark Chocolate Sauce (recipe follows)

(Available at specialty shops).

Combine crumbs and butter with a fork and pat mixture onto the bottom and 1 inch up the sides of a lightly oiled 9 inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freezer for 30 minutes, or until the ice cream is firm. In a bowl, with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream.

Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30-35 minutes or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving wrap a warm dampened kitchen towel around the side of the pan, remove the side and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce. (Recipe follows).

DARK CHOCOLATE SAUCE:

1 1/2 c. heavy cream
2/3 c. firmly packed dark brown sugar
4 oz. bittersweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 c. unsalted butter, softened
3-4 tbsp. Amaretto, or to taste

In a small heavy saucepan combine the ice cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally and whisk it until the brown sugar is dissolved. Remove the pan from the heat, add the bittersweet chocolate and the unsweetened chocolate and whisk the mixture until the chocolate is melted. Whisk in the butter and the Amaretto until the sauce is smooth and let the sauce cool slightly. Yields 3 cups.