Spray bottom of 8-inch springform pan with nonstick cooking spray.
In a medium bowl, combine cookie crumbs and butter; mix well.
Press mixture in bottom and 1 inch up sides of sprayed pan.
Freeze for 15 minutes or until firm.
Spread softened ice cream evenly into crust. Sprinkle with toasted almonds. Garnish top of torte with grated chocolate. Freeze for 2 to 3 hours or until firm.
Just before serving, let torte stand at room temperature for 10 minutes. Run knife around edge of pan; carefully remove sides of pan. Cut into wedges.
Originally Submitted
7/20/2008
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You can add this Coffee Almond Ice Cream Torte recipe to your own private DesktopCookbook.
