1Heat oven to 350. spread almonds on a rimmed baking sheet and toast, tossing occasionally til golden, 4 to 6 minutes. Let cool.
2Press ice cream into a 9 inch springform pan. Freeze til slightly firm, 10 to 15 minutes
Top ice cream with caramel sauce and almonds and freeze til firm, at least 1 hour an up to 2 days. to serve, remove torte from pan and cut it into wedges. Serves 12