Indian Ice Cream Cake

Directions

1. 1
   In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
2. 2
   You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
3. 3
   Freeze this for an hour until firm.
4. 4
   Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
5. 5
   Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
6. 6
   Remove the pre-prepared frozen layer in the pan from the freezer.
7. 7
   Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
8. 8
   Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
9. 9
   Cover with saran wrap and freeze overnight or until firm.
10. 10
    To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.