Double Caramel Tortoni

Ingredients

• For the Cookie/Almond layer

• 1 cup slivered almonds, toasted
• 20 caramel cookies (like Biscoff), broken into large crumbs

• For the Cream Layer

• 2 cups premium vanilla ice cream, softened
• 2 cups frozen whipped topping, thawed
• 2 teaspoons almond extract

• For the Caramel Sauce

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3-1/2 Tablespoons salted butter

• Garnish

• 4 Maraschino Cherries for garnish

Instructions

1. Preheat oven to 350 degrees. Place almonds in a single layer on a baking sheet and roast for 5-7 minutes until golden brown. Place in bowl. Add caramel cookie crumbs to almonds and mix together. Set aside.
2. Line four 3 ½ “ ramekins with plastic wrap. Combine softened ice cream, whipped topping and almond extract and mix until fully blended. Spoon 1/8 of the ice cream mixture into the bottom of each ramekin. Top the ice cream with 1/8 of the almond/cookie mixture. Repeat. Press the top layer down with the back of a spoon to nestle into the ice cream. Place the ramekins in the freezer for at least 4 hours or overnight.
3. Caramel Sauce: In a heavy saucepan, combine sugar and water over medium low heat until the sugar dissolves. Increase the heat and bring to a boil. Boil until the syrup is an amber color about 5-7 minutes. Don’t overcook! Remove the sugar from the heat and carefully whisk in the heavy cream. It will bubble up. Then add the butter and whisk until smooth and creamy. Place in a bowl or jar and cool completely. You can refrigerate the caramel sauce and might have warm it up to drizzle.
4. Remove the ice cream ramekins from the freezer and let sit 3-4 minutes until you can life the ice cream out with the plastic wrap. Plate each one, drizzle with caramel sauce and top with a maraschino cherry.

Notes