Soften ice cream about 15 minutes. In a mixer, add ice cream and Frangelico and mix, just until blended. Return ice cream to freezer while preparing nuts.

In a saute pan, heat sugar over a medium heat, stirring constantly. Add and, continue stirring until sugar has dissolved, coating nuts and is golden brown. Watch constantly, as the sugar can burn quickly. Remove from heat and turn nuts out on to a cookie sheet to cool. When nuts are cool, chop coarsely. Set aside, reserving a few tablespoons for garnish

While nuts are cooling, line a 9" loaf pan with parchment or heavy duty foil leaving the sides overlapping for easy removal of torte.

Spread 1/2 of the ice cream evenly in the loaf pan. Spread a layer of caramel sauce, then the chopped nuts. Top with remaining ice cream, fold parchment or foil over the top of the ice cream to seal well. If using parchment, seal with additional foil to prevent freezer burn. Chill to harden over-night.

To serve, slice torte into 8 servings and top with additional caramel sauce and chopped nuts.