1 cup slivered almonds
2 teaspoons dried instant coffee granules
300ml tub thickened cream
2/3 cup sweetened condensed milk
1 teaspoon vanilla bean paste
4-pack vanilla ice-cream sandwiches (440ml)
Whipped cream and toasted slivered almonds, to decorate
Grease a 12cm x 22cm (base measure 9.5cm x 19.5cm) medium loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Spread almonds over an oven tray. Cook in a moderately slow oven (160C) for 3 to 5 minutes until light golden. Remove and cool. Reserve ¼ cup almonds for decoration.
Dissolve coffee in 2 teaspoons boiling water in a small heatproof bowl. Cool.
Beat cream, condensed milk, vanilla and coffee mixture in a small bowl of an electric mixer until soft peaks form. Fold in almonds.
Spread a thin layer of cream mixture over base of prepared pan. Stand ice-cream sandwiches on one long edge down the length of the pan, in two rows. Spoon the remaining cream mixture evenly between sandwiches to cover. Smooth over top. Tap pan on bench top to remove any air bubbles. Cover. Freeze overnight.
Invert ice-cream onto a serving plate. Remove paper. Decorate with whipped cream and reserved almonds.