Ingredients:
- One 12-count box sugar ice cream cones
- 4 tablespoons unsalted butter, melted
- 3/4 cup almonds, toasted and chopped
- One 3-ounce bar semisweet chocolate, plus more for shavings
- 3 cups coffee ice cream, softened
- 1/2 cup chocolate-covered espresso beans, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon icing (confectioners) sugar
- Using a food processor, grind the ice cream cones into fine crumbs.
- Transfer to a medium bowl and stir in the butter.
- Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup.
- Spoon 1 tablespoon almonds into each cup.
- In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover.
- Freeze for 10 minutes.
- Spoon about 2 tablespoons ice cream into each muffin cup.
- Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon.
- Add another 2 tablespoons ice cream and the remaining almonds and flatten again.
- Add the remaining ice cream and espresso beans, and flatten.
- Freeze for at least 1 hour.
- Whip the cream and confectioners’ sugar until soft peaks form.
- Run a knife around the edges of the muffin cups to remove from the pan.
- Top the cakes with the whipped cream and chocolate shavings.
- Sit back, feet up and enjoy!
