Gadget alert!! You need an ice cream or ice pop mold. However you can just serve the topping over ice cream like I often do.
Vanilla Ice Cream, softened
1/2 c almonds, blanched
1/4 c sugar
1 ½ T Butter
1 3/4 t vanilla extract
¼ t almond extract
1/8 t salt
Have a baking sheet that will fit in your freezer that’s lined with parchment paper ready.
Add ice to molds leaving a bit of room at the top for expansion. Add the sticks or tops to the mode and freeze ice cream for six to eight hours.
With a food processor blend nuts until they are bits but not powder. In a medium nonstick pan on medium low heat, add the almonds and butter. Stir and cook until they start to turn golden brown. Add sugar and stir that around until it’s melted.
This mix will be kind of wet. Turn off the heat and add extracts and salt. Mix those in. Remove mixture to a silpat or ceramic plate, flatten and let cool.
Remove from the freezer and submerge in hot tap water to loosen ice cream from side of molds and gently pull them out. Dip each one in the almond coating. You might have to press some coating with your hands.
Place each coated ice cream bar on the baking sheet you prepared earlier. Place in freezer for a couple more hours. Then you can eat them or remove and place in container or wrap individually.
You can also just make the topping, scoop yourself a bowl of ice cream and add some topping to your bowl of ice cream. Either way, Enjoy.
Peace,
CK