Frozen Italian Cappuccino Cake (Dolce di Gelato al Caffe)

Step 1: Preheat oven to 350 degrees. In a food processor, grind together the graham crackers, sugar, espresso powder and salt to make fine crumbs. With the processor running, add the melted butter and process just to combine. Press crumbs in the bottom and up the sides of an 8-inch pie plate, making sure the crumbs are evenly distributed. Bake until crispy, about 10 to 12 minutes, then cool completely before filling.

Step 2: Remove ice cream from freezer to soften a bit while you make the whipped cream. With an electric mixer whip cream and confectioners sugar to semi-firm peaks. Add sour cream and mix until just combined.

Step 3: Spread ice cream mixture in an even layer over the crust. Dollop whipped cream mixture on top and spread to a dome shape. Freeze overnight or until cream is frozen. To serve, cut with a sharp knife dipped in hot water.