1/2 cup almonds, chopped
1 Tbs. butter substitute
1/2 cup traditional Italian almond cookies or almond macaroons, crumbled
1/2 cup unsalted pistachio nuts, chopped
2 cups MimicCreme Sweetened or Sugar-Free Sweetened
1 Tbs. Punt e Mes (Italian Vermouth) OPTIONAL
Melt butter substitute in skillet. Toast almonds until lightly brown (about 2 minutes on medium). Do not burn. Set aside to cool.
Add the crumbled almond cookies/macaroons and the chopped pistachios to the cooled chopped almond mixture in a medium sized bowl. Reserve 1/2 cup of this mixture for topping.
Add the MimicCreme to the remaining almond/pistachio/cookie mixture. If you choose to use the Punt e Mes, add it now. Stir briefly to blend.
Place this mixture in the hopper of your ice cream maker and churn as per the manufacturers instructions.
Serve with some of the reserved almond/pistachio/cookie mixture. (Makes about one quart of ice cream.)