Refrigerate the sweetened condensed milk in the fridge overnight or place it into the freezer for about 2 hours.

Add the sugar and the honey to a pan and melt over medium heat.

In the meantime, line a baking sheet with parchment paper.

Add the almond slices to the pan and caramelize for a couple of minutes until nicely browned.

Spread the mixture on the baking sheet and let cool down completely. Then break it apart in bite-sized pieces.

Whisk the cold heavy whipping cream until peaks form and set aside.

Add the cold condensed milk and the instant vanilla pudding to the stand mixer bowl and whisk on high for about 2 min.

Fold the heavy whipping cream into the pudding mixture.

Add the almond brittle and the vanilla wafers to the mixture and fold in until everything is well combined.

Transfer the mixture to one large or several serving-sized airtight containers.

Freeze the ice cream for a minimum of 4 hours or overnight.