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- Mix the crumbs, oats, almonds and butter until throughly combined.
- Line a 9" x 9" pan with wax paper.
- Press half the crumb mixture evenly in the pan.
- Mix the coconut with the remaining crumb mixture.
- Fold the pineapple and almond extract into the ice cream and spread evenly over the crumb mixture in the pan.
- Top evenly with the coconut crumb mixture.
- Freeze until firm.