Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 3 tablespoons instant espresso powder. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. 1/2 cup sliced almonds, toasted. 1 cup chocolate cookies, crushed. 1/4 cup melted butter.
Instructions: In a saucepan, combine heavy cream, whole milk, granulated sugar, instant espresso powder, and cocoa powder over medium heat. Stir until sugar and powders are dissolved, then remove from heat. Stir in vanilla extract and let the mixture cool to room temperature. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. While the ice cream is churning, mix the crushed chocolate cookies with melted butter in a bowl until well combined. Once the ice cream is ready, fold in the toasted sliced almonds. Spread half of the ice cream mixture into a lined baking dish, then spread the cookie mixture over the top. Cover with the remaining ice cream mixture and smooth the top with a spatula. Freeze the mixture for at least 4 hours or until firm. Once firm, cut into bars and serve.