Coffee Amaretti Icebox Dessert

by Rachel on October 14, 2010

Coffee Amaretti Icebox Dessert

This dessert is based on an icebox dessert my Grandmother used to make with peppermint ice cream and a graham cracker crust.  My sons love Lattés.  It’s true.  I’ll only let them have decaf (I swear it), and only one a week.  As you can see, I’m an amazing Mom.  This dessert is like a big frozen latté, with a crunchy crust and a little hint of chocolate.  For me, it’s about as good as it gets.

Crust:

  • 2 cups Amaretti cookie crumbs.  Make sure you get the crispy ones, not the soft ones.
  • ¼ cup butter

Chocolate Spread:

  • ½ cup butter, softened
  • 3 ounces best quality semisweet chocolate
  • 3 eggs, separated
  • 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla
  • 1 quart coffee ice cream
  • ¼ mini chocolate chips

Crust:

Vanilla wafers will work just fine if you don’t want to splurge for fancy Italian imported cookies.  I let my boys “crumb” the cookies.  My children’s urban lives afford far too few opportunities to whack at things without repercussion.  Put them in a plastic bag (the cookies, not your kids), get out a cutting board and a rolling pin and whack away.

Over low heat melt the butter and then add the cookie crumbs. Stir 3-4 minutes.  Put half of the cookie mixture in the bottom of a 9×9-inch pan. Reserve the remainder.

Chocolate Spread:

Place the chocolate in a double boiler and stir over medium heat until the chocolate is melted.  Take the pan off of the heat and allow the chocolate to cool slightly.  Beat the egg yolks with a whisk and gradually add the melted chocolate whisking constantly.  If you dump hot chocolate into the yolks you’ll have a concoction no one will want to eat. Cream the butter with the powdered sugar and vanilla.  Add the chocolate/egg mixture.  Beat egg whites until soft peaks form. Fold beaten egg whites in to batter mixture.  It’s a very odd looking mixture.  Don’t worry – it freezes beautifully and tastes even better!

Spread half chocolate mixture over the crumbs.  Put the pan in the freezer for 20 minutes.  Spread 1-quart coffee ice cream over the chocolate mixture, freeze (this takes another 20-30 mins).  Keep the remaining chocolate mixture in the fridge.  After the ice cream layer is frozen spread remaining chocolate mixture over top.  Sprinkle the mini chocolate chips over the chocolate mixture.  Sprinkle remaining crumbs on top of everything, pressing them into the final chocolate layer with a spatula. Freeze again.  Enjoy.

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