Crunchy Ice Cream Cake

Toast the almonds in the oven

Scrape out the nuts with a paper towel

In a saucepan, bring the sugar and water to a boil, stirring occasionally

Add the almonds and continue cooking until the syrup is golden brown

The syrup may thicken, but it will dissolve later

Pour into a greased baking dish

Let cool

After hardening and cooling, blend in a blender

Prepare the ice cream

Mix 1/2 cup of sugar with 1/2 cup of water

Heat slowly without stirring until it reaches the point of being molten

Let cool slightly without stirring

Add the chocolate chips and mix well

Let cool

Add the liqueur and vanilla

Finally, add the whipped cream and beat well

Pour into a serving bowl and refrigerate until partially frozen

Remove from refrigerator and blend well

Place in a round cake pan with a removable bottom and refrigerate again until firm

Remove the ring from the cake and coat it entirely with crunchy almonds

Serve immediately or refrigerate again

Cut like a cake.