Toasted Almond Ice Cream Cake

22  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 16 servings.

Toasted Almond Ice Cream Cake Recipe


  • 1 pkg. (10 oz.) LORNA DOONE Shortbread Cookies, coarsely crushed (about 3 cups crumbs), divided
  • 1 cup slivered almonds, toasted, divided
  • 1/2 gal. (2 qt.) vanilla ice cream, softened, divided


  • Sprinkle  1 cup of the crushed cookies and 1/3 cup of the almonds on bottom of 9-inch springform pan; carefully spread half of the ice cream evenly over cookie mixture. Repeat all layers. Top with remaining crushed cookies and almonds; press into ice cream with back of spoon to secure. Cover.
  • Freeze  at least 4 hours.
  • Remove  side of pan. Cut dessert into 16 slices to serve. Store leftover dessert in freezer.

Recipe Tips

Size-WiseEnjoy a serving of this easy-to-make dessert on occasion.

How to Toast NutsSpread almonds in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 260 
    • Total fat 15 g
    • Saturated fat 6 g
    • Cholesterol 35 mg
    • Sodium 140 mg
    • Carbohydrate 29 g
    • Dietary fiber 1 g
    • Total sugars 18 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 6 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.