Almond Toffee Ice Cream Loaf


Ingredients

  • 1/2 cup slivered almonds, toasted*, divided
  • 2 cups vanilla wafer crumbs (about 42 wafers)
  • 3 tablespoons butter, melted
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 (1.4 oz.) English toffee candy bars, crushed
  • 2 cups (1 pt.) heavy cream, whipped

Preparation

  1. LINE 9- x 5-inch loaf pan with aluminum foil, extending foil above sides of pan. Finely chop 1/2 cup almonds; combine with wafer crumbs in medium bowl. Reserve 1 cup crumb mixture; combine remainder with butter. Press firmly into bottom and halfway up sides of prepared pan.

    COMBINE sweetened condensed milk, vanilla and almond extracts in large bowl; mix well. Stir in reserved crumb mixture, crushed candy bars and remaining 1/2 cup chopped almonds. Fold in whipped cream.

    POUR into prepared pan; cover and freeze 6 hours or until firm. To serve, remove from pan. Invert and peel off foil. Garnish as desired. Slice to serve.

    *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Almond Toffee Ice Cream Loaf Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy