Grate almond paste roughly on a grater. Heat a non-stick pan to medium heat without butter or oil and add the almond paste. Do not fry too much at the same time and do not heat too much, as it easily clumps.
When the almond has a golden brown color it´s ready. Allow to cool.
Whip double cream until fluffy. Add the condensed milk and whisk it all together on low speed. Fold in the golden brown almond paste.
Pour the mixture into a freezer-safe container. Cover with plastic wrap to prevent ice crystals. Place in the freezer for 4-6 hours, or until completely frozen.
Take out the ice cream 10 minutes before serving. Scoop it up and serve with dulce de leche and your favorit fresh berries.