1 pint vanilla ice cream, softened
1/4 cup Kahlua or other coffee-flavored liqueur
1 cup whipping cream
1/3 cup finely chopped almonds, toasted
Combine ice cream and Kahlua in a large bowl, stirring until blended.
Beat whipping cream in a large mixing bowl until soft peaks form; gently fold whipped cream into ice cream mixture.
Spoon mixture into paper-lined muffin cups. Sprinkle evenly with toasted almonds. Cover and freeze at least 8 hours.
Makes 12 servings.