Almond Toffee Ice Cream Loaf |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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Ingredients:
1 cup slivered almonds, toasted and divided |
2 cups vanilla wafer crumbs (about 42 wafers) |
3 tablespoons butter or 3 tablespoons margarine, melted |
1 (14 ounce) can sweetened condensed milk (not evaporated milk) |
1 tablespoon vanilla extract |
1/2 teaspoon almond extract |
2 (1 1/2 ounce) english toffee-flavored candy bars, crushed |
2 cups whipping cream, whipped |
Directions:
1. Line 9x5-inch loaf pan with aluminum foil, extending foil above sides of pan.
2. Finely chop 1/2 cup of almonds.
3. In medium bowl, combine almonds with wafer crumbs.
4. Reserving 1 cup crumb mixture, combine remainder with butter; press firmly on bottom and halfway up sides of prepared pan.
5. In large bowl, combine sweetened condensed milk and extracts; mix well.
6. Stir in reserved crumb mixture, crushed candy bars and remaining 1/2 cup almonds, coarsely chopped.
7. Fold in whipped cream.
8. Pour into prepared pan; cover and freeze 6 hours or until firm.
9. To serve, remove from pan; peel off foil.
10. Garnish as desired.
11. Slice to serve.
12. Freeze leftovers.
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