1. For the caramelized almonds: Preheat the oven to 180°C. Place the almonds on a baking tray and roast for 10 minutes. Let them cool slightly. In a nonstick pan, heat the sugar without stirring until it melts into a caramel. Add the almonds and stir to coat. Carefully spread the mixture onto parchment paper. Once cool, break it into small chunks. Place the chunks in parchment paper and crush them with a kitchen mallet or rolling pin until coarsely chopped.

2. For the ice cream: Whip the cold cream until soft peaks form. Add the condensed milk and gently fold it in. Stop the mixer and add the broken meringue pieces (broken into 4–6 chunks each). Add the caramelized almonds (reserving a few for decoration) and the chocolate chips. Mix with a spatula. Line a 23cm springform pan with plastic wrap, allowing excess to hang over the sides. Pour in the mixture and cover it with the overhanging wrap. Freeze for at least 6 hours or overnight.

3. For the topping: Melt the chocolate in a bain-marie. If storing the dessert in the freezer for several days, add 1 tablespoon of unsalted butter or sunflower oil to the melted chocolate and mix.

4. To assemble: Unmold the ice cream and pour the melted chocolate over the top. Garnish with extra crushed meringues and the reserved caramelized almonds.

Did you know?

Armenoville is a historic dessert closely linked to Thessaloniki. A frozen treat that’s essentially a semifreddo ice cream with meringue and caramelized almonds.