Almond Toffee Ice Cream Loaf Recipe

Almond Toffee Ice Cream Loaf Recipe

  • 1 cup slivered almonds, toasted and divided
  • 2 cups vanilla wafer crumbs
  • 3 tablespoons margarine or butter, melted
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 (1.4 ounce) bars English toffee-flavored candy, crushed
  • 2 cups whipping cream, whipped
  1. Line 9×5-inch loaf pan with aluminum foil, extending foil above sides of pan. Finely chop 1/2 cup of almonds. In medium bowl, combine almonds with wafer crumbs. Reserving 1 cup crumb mixture, combine remainder with butter; press firmly on bottom and halfway up sides of prepared pan.
  2. In large bowl, combine EAGLE BRAND(R) and extracts; mix well. Stir in reserved crumb mixture, crushed candy bars and remaining 1/2 cup almonds, coarsely chopped. Fold in whipped cream.
  3. Pour into prepared pan; cover and freeze 6 hours or until firm. To serve, remove from pan; peel off foil. Garnish as desired. Slice to serve. Freeze leftovers.
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