A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between them; the icing is whipped cream, coated with cake crumbs and more almonds.

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Ingredients

Cake
Almond Crunch
Assembly

Directions

Instructions Checklist
  • Cake:

    Preheat oven to 300 degrees with rack in center. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes. Transfer sheet to a wire rack; let cool completely.

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  • Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.

  • Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.

  • In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes. Transfer to a bowl.

  • Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.

  • Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.

  • Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.

  • Almond Crunch:

    Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water. Spread almond mixture evenly on a parchment-lined baking sheet. Bake until golden, about 25 minutes. Transfer sheet to a wire rack; let cool completely.

  • Assembly:

    Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let cool completely.

  • Using a serrated knife, split each cake horizontally into two equal layers.

  • Cut three 24-by-6-inch strips of parchment. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup. Place a cake layer in prepared pan.

  • In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.

  • Just before serving, whisk cream and confectioners' sugar to medium peaks in a chilled bowl. Remove cake from freezer and release sides of pan. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips. Garnish top with remaining almond crunch; serve immediately.

Reviews (3)

90 Ratings
  • 5 star values: 14
  • 4 star values: 18
  • 3 star values: 36
  • 2 star values: 15
  • 1 star values: 7
Rating: 1 stars
08/04/2019
This cake was delicious. I am new to baking so I followed this to the letter, including blanching and cleaning the almonds! It wasn't easy but if you took it slowly and paid attention to the recipe it was certainly doable. And it was well worth the effort.
Rating: 5 stars
10/15/2017
This is my husband's favorite cake. I make it for him every year for his birthday. The hardest part is the almond sponge cake it's not for beginners, but if you can get that down it's delicious. You must use the right cake pan size.
Rating: Unrated
01/30/2012
nice
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