Categories: frozen dessert

Ingredients

• 2 Tbsp. butter or margarine
• 1 1/2 cups chocolate cookie crumbs
• 1/2 cup sliced almonds
• 1/2 tsp. cooking oil
• 1/2 gallon vanilla ice cream
• 1/4 cup flaked coconut
• 1 tsp. almond extract
• 1/2 cup grated semisweet chocolate (3 oz.)

Directions

1. Melt butter in a 12 × 8-inch dish in the microwave for 45 seconds. Stir in crumbs until well-mixed; press into the bottom of dish. Microwave, uncovered, for 1 1/2-2 minutes; set aside to cool.
2. Combine almonds and oil in a small dish; stir and microwave, uncovered for 2 1/2-3 minutes; stir 3 times. When cool, chop half of the almonds finely; set aside. Microwave the ice cream for 45-60 seconds in an uncovered container to soften.
3. Place in mixing bowl; add coconut and extract; then add chocolate and chopped almonds; mix. Spoon into crust; sprinkle with remaining almonds. Cover and freeze until firm.

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