Almond Crunch Ice Cream Cake


Serves 10

  • 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


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.

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