Nutty Chocolate And Coffee Ice Cream Cake - cooking recipe

Ingredients

8 cups vanilla ice cream
1 tbsp instant coffee granules, dissolved in 1 tbsp boiling water
3/4 cup Viennese almonds, chopped
3.5 oz dark chocolate, melted
1 tbsp creme de cacao liqueur
3.5 oz white chocolate, melted
2/3 cup unsalted pistachios, toasted, chopped

Preparation

Lightly grease a 7 inch springform pan and line base and sides with parchment paper.
Divide ice cream into 3 portions. Return 2 portions to freezer. Place remaining portion in a bowl and let stand at room temperature until softened. Fold in coffee and 2/3 of the almonds. Transfer to prepared pan and freeze for 2 hours, or until firm.
Remove another portion of ice cream from freezer and let soften at room temperature. Fold in dark chocolate then microwave on HIGH (100%) for 1 min. Add liqueur and whisk until smooth. Freeze until almost firm, stirring occasionally.
Spread almost-frozen chocolate mixture over coffee layer and freeze until firm.
Soften remaining ice cream at room temperature then fold in white chocolate. Microwave on HIGH (100%) for 1 min then whisk until smooth. Fold in 2/3 of the pistachios then freeze until almost firm, stirring occasionally.
Spread almost-frozen white chocolate mixture over dark chocolate layer and freeze until firm, at least 2 hours (preferably overnight).
To serve, turn ice cream cake out onto a serving plate. Sprinkle with remaining almonds and pistachios.