1 c. heavy cream
1/4 c. kahlua
1 pt. vanilla ice cream
1/3 c. finely chopped, toasted almonds

Beat cream until stiff peaks form. With same beater, soften ice cream. Combine cream, ice cream and Kahlua. Pour into cupcake papers, set in muffin tins. Sprinkle with almonds. Freeze until firm. Yield: 6 servings.