Almond Toffee Ice Cream Loaf recipe

Almond Toffee Ice Cream Loaf

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Prep: Bake: Yield: Calories:
25 Min. 6 Hrs. 8-10 servings 630
Prep: 25 Min. Bake: 6 Hrs. Yield: 8-10 servings Calories: 630

Ingredients

  • 1 cup slivered almonds, toasted*
  • 2 cup vanilla wafer crumbs (about 42 wafers)
  • 3 tablespoon 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 cup (1 pt.) heavy cream, whipped

Instructions

  • 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.

Nutritional Facts:

  • Serving Size 1 slice, 1/8 of loaf
  • Calories Per Serving 630
  • Total Fat 43 g
  • Calories From Fat 390 g
  • Saturated Fat 22 g
  • Trans Fat 1 g
  • Cholesterol 115 mg
  • Sodium 200 mg
  • Total Carbohydrates 55 g
  • Dietary Fiber 2 g
  • Sugars 43 g
  • Protein 9 g