Almond Toffee Ice Cream Loaf
Made in an almond crumb base in a loaf pan, or in the shape of a bombe, this snow white centerpiece dotted with almonds and toffee pieces slices up like a cake… only lighter.
Prep Time: 15 minutes plus chilling time
1 cup (250 mL) slivered almonds, toasted
2 cups (500 mL) vanilla wafer crumbs (~42 wafers) or graham crumbs
3 tbsp (45 mL) butter, melted
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
1 tbsp (15 mL) vanilla extract
1/2 tsp (2.5 mL) almond extract [optional]
1/2 cup (125 mL) toffee bits*
2 cups (500 mL) whipping cream, whipped
1. Line a 9 x 5" (1.5 L) loaf pan with plastic wrap, extending wrap above sides of pan. Finely chop 1/2 cup (125 mL) almonds; combine with crumbs. Reserving 1 cup (250 mL) crumb mixture, combine remainder with butter; press firmly on bottom and halfway up sides of prepared pan.
2. In large bowl, combine Eagle Brand® and extracts; mix well. Stir in reserved crumb mixture, toffee bits and remaining 1/2 cup (125 mL) almonds, coarsely chopped. Fold in whipped cream.
3. Spoon mixture into prepared pan; cover and freeze overnight. To serve, invert onto serving platter, peel off wrap and slice. Freeze leftovers.
Notes:MAGIC CIRCLE 2002 SAYS: Garnish with cherries, whipped cream or bakers’ gold leaf flakes. Make it in the shape of a bombe... use a stainless steel mixing bowl lined with plastic wrap. Try spooning it into individual chocolate shells. *contains chopped almonds
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