Almond Toffee Ice Cream Loaf

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   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.

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   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.

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   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.

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

* Per serving · 4 servings · Values may vary.

No additional tips available.