Almond Roca® Ice Cream Pie

Almond Roca® Ice Cream Pie


First Layer 1 pkg almond cookies + 1/2 cup slivered almonds

1/2 cup butter or margarine + 1/4 cup sugar

Second Layer 1/2 cup Torani Almond Roca® syrup

1/2 cup slivered almonds

2 oz. (1/4 cup) semisweet chocolate pieces, broken

1/2 cup crushed butter toffees

2 qts. of ice cream


Click "Print" to view all Instructions... To prepare the bottom layer, preheat the oven to 350 degrees and butter a 9-inch pie plate. Place the cookies, 1/2 cup almonds, butter or margarine, and sugar into a food processor and process until the mixture resembles the consistency of oatmeal. Reserve 1/4 cup of the mixture for the topping and pat the rest into the bottom of the pie plate. Bake for 10 to 15 minutes. Let cool. To prepare the middle layer, place the remaining 1/2 cup of almonds, chocolate, and toffees in the food processor and blend until the mixture is crumbly. Reserve 1/4 of the mixture for the topping. Combine the remaining mixture with the ice cream and the syrup by gently mixing them together until just blended. Over-mixing can cause ice and crystallizing after freezing. Mound the mixture into the cooled pie crust. Combine the reserved cookie mixture with the reserved nuts and candy mixture and sprinkle them over the ice cream pie. Place in the freezer until firm.