Instructions:
1. Mix milk, cornflour, milk powder, and sugar. Cook on low heat until slightly thick. Cool completely.
2. Melt sugar, add butter and almonds, spread thin, cool, and crush into crunch pieces.
3. Mix coffee powder with hot milk.
4. Whip cream to soft peaks, add condensed milk, then mix in cooled milk mixture and coffee.
5. Fold in caramel crunch and chocolate chips.
6. Pour into a container and freeze for 6–8 hours or until set.
7. Scoop and serve.
Cool the base completely before mixing with cream this keeps the texture light and creamy.
