1/2 cup (125 ml) slivered almonds

1/4 cup (60 ml) honey

2 cups (500 ml) firmly frozen vanilla ice cream

2 tablespoons (30 ml) almond butter

In a hot skillet over medium heat, toast the almonds while stirring frequently. Add the honey. Continue stirring until the honey caramelizes and brown slightly. Pour onto the baking sheet, spreading the mixture in a thin layer. Transfer the baking sheet to the freezer and leave until the praline hardens, 15 to 30 minutes. Break the praline into pieces. Store 8 small shards on parchment paper in the refrigerator or freezer until use.

In a food processor, pulse the ice cream and almond butter until smooth. Working quickly, add the praline pieces and pulse briefly until the almonds are chopped finely or to your liking. Transfer to a container. Seal tightly and freeze until firm, about 2 hours.

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