Ingredients
- 1/2 gallon(s) (4 pints) softened vanilla ice cream
- 1 cup(s) caramel sauce
- 1/2 cup(s) toasted sliced almonds
Directions
- Press softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
- Top with caramel sauce (slightly warmed, if too thick) and toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.
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