Best Chocolate Amaretto Ice Cream Cake Recipes

CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
• Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
• Divide batter among prepared pans. (the layers will be thin).
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
• Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
• Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
• Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
• Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
• Press nuts around the sides of the cake. Chill at leat 2 hours.
• (Can be made 2 days ahead. Cover with cake dome; keep chilled.).

CHOCOLATE-AMARETTO ICE CREAM

Steps:

• Whisk together the heavy cream, milk, sugar and cocoa powder in a medium saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar and incorporate the cocoa powder. Once it simmers, turn off heat and allow it to cool for a few minutes. Do not bring to a boil as this can cause the milk to separate.
• Whisk egg yolks, vanilla and almond extract until pale for about three minutes.
• Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
• Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
• Pour into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours to ensure proper churning, though I recommend overnight if possible.
• Pour custard in an ice cream maker and churn according to manufacturer's directions. In the last couple minutes of churning, add the amaretto to the ice cream machine.
• Pour the churned ice cream into an airtight, freezer-safe container. Freeze until firm for several hours before serving. Enjoy!

CHOCOLATE AMARETTO ICE CREAM

Steps:

• In a saucepan combine 2 cups of milk, cocoa and corn syrup.
• Bring to boil over medium heat, stirring constantly.
• Cool.
• Beat eggs until foamy and gradually beat is sugar.
• Add cocoa mixture.
• Stir in remaining 2 cups of milk, whipping cream and liqueur blending well.
• Chill serval hours or overnight.
• Freeze according to manufacturer's directions.

CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 325 degrees.
• In large mixing bowl combine cake mix, pudding mix and almond paste.
• Add eggs, oil, Amaretto and water, mixing well according to package times.
• Pour into a greased and floured 12 cup Bundt pan.
• Bake for 55-60 minutes or until toothpick inserted in middle comes out clean.
• Glaze:.
• In heavy saucepan mix glaze ingredients.
• Bring to a boil over medium heat and cook for approximately 2-3 minutes.
• Pour hot glaze over warm cake.