The Recipe
Almond Crunch Ice Cream Cake
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
When ready to serve, allow cakes to soften in the refrigerator for thirty minutes; run a sharp knife under hot water for a few seconds, dry the knife, and cut the cake. Repeat, rinsing knife between cuts.
INGREDIENTS
- 1/2 cup granulated sugar
- 1/3 cup water
- 2 tablespoons amaretto, (optional)
- 1/2 teaspoon pure almond extract
- Almond Sponge Cake
- 4 pints vanilla ice cream, softened slightly
- Almond Crunch
- 3/4 cup heavy cream
- 2 tablespoons confectioners' sugar
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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