1/2 cup almond liqueur, plus 4 teaspoons
1/2 gallon white chocolate ice cream [softened]
1 cup sugar
1/4 cup water
2 3/4 cups heavy cream
1 cup powdered sugar
6 large milk chocolate almond toffee chunks
Cut the sponge cake into 3 equal pieces to fit into the bottom of a 9 by 5 by 3-inch loaf pan. Line the loaf pan with plastic wrap, leaving an overhang over the sides. Lay 1 piece of cake flat in the pan. Sprinkle about 2 1/2 tablespoons of liqueur evenly over the cake. Spread one-third of the softened ice cream over the cake, smoothing the top with a rubber spatula and top with another cake layer. Repeat the process, working carefully to create 3 layers of cake soaked with liqueur and ice cream on top. Wrap with the plastic wrap and place in the freezer to firm up the ice cream, 1 to 2 hours.