Line the bottom and sides of a 9-in. (23 cm) springform pan with parchment paper. Allow ice cream to soften at room temperature for 8 to 10 min., until malleable. Meanwhile, combine cookie crumbs, melted butter and 1/4 cup (60 mL) fudge sauce in a bowl. Mix well and press into the bottom of the pan.
Working quickly, spread vanilla ice cream in an even layer over the cookie base. Drizzle with 2 tbsp (30 mL) of fudge sauce, then add an even layer of mochachino ice cream overtop. (If ice cream is melting too quickly, cover with plastic wrap and refreeze before adding the second layer). Cover with plastic wrap and freeze for at least 4 hours.
Spread remaining fudge sauce overtop of the cake, covering completely. Sprinkle with almonds, cover with plastic wrap and store in the freezer. To serve, release the side of springform pan and remove parchment paper. Heat a knife in hot water and dry with a kitchen towel before slicing (you may need to reheat between slices). Garnish each plate with a few raspberries.
To make this crumb base, we pulsed whole cookies in a food processor for 1 minute before adding butter and fudge sauce.