SERVES 12 • PREP & FREEZE: 5½ HR
2 pt chocolate ice cream
1 pkg (13 oz) soft coconut macaroons (such as Archway)
2 pt vanilla Swiss almond ice cream (we used Häagen-Dazs)
½ cup (from a 7.25-oz bottle) chocolate shell ice cream topping
1 cup sliced almonds, toasted (see Note)
1 Remove chocolate ice cream from freezer; let stand 15 minutes until slightly softened.
2 Meanwhile lightly coat an 8 × 3-in. springform pan with cooking spray. Pull apart half the macaroons to make coarse crumbs. Press lightly over bottom and ½ in. up sides of pan. Spread chocolate ice cream evenly over crust.
3 Break remaining macaroons into coarse crumbs. Sprinkle evenly over chocolate ice cream. Freeze 45 minutes or until almost firm.
4 Soften vanilla Swiss almond ice cream as above. Spread evenly over top of cake and freeze at least 4 hours or until firm.
5 Pour chocolate topping on middle of cake; tilt pan to cover top completely. Let topping harden 5 minutes.
6 Wrap pan with a warm, damp kitchen towel 1 minute to loosen sides. Remove pan sides; pat almonds onto sides of cake. (If ice cream is too hard for almonds to stick, leave cake at room temperature 5 to 10 minutes.)
PER SERVING: 464 cal, 5 g pro, 47 g car, 0 g fiber, 30 g fat (15 g sat fat), 45 mg chol, 130 mg sod
Planning tip: Can be made up to 1 week ahead. Wrap in plastic wrap, then foil, and freeze.
