Almond Toffee Ice Cream Loaf Recipe

Ingredients

• Slivered almonds . . . . . . 1Cup
• Vanilla wafer crumbs . . . 2Cup
• Margarin Or Butter . . . . 3tbsp
• Sweetened Milk . . . . . . . 1 (14ounce)
• Vanilla extract . . . . . . . . 1tbsp
• Almond extract . . . . . . . ½ tbsp
• Candy,Crushed . . . . . . . 2 (1.4ounce)
• Whipping cream . . . . . . . 2 Cup

How to make Almond Toffee Ice Cream Loaf

1. Line 9x5-inch loaf pan with aluminum foil, extending foil above sides of pan.
2. Finely chop ½ 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 EAGLE BRAND® and extracts; mix well.
6. Stir in reserved crumb mixture, crushed candy bars and remaining ½ 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.