For the crunchy almond topping, preheat the oven to 250°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the powdered milk, flour, cornstarch, sugar and salt. Stir in the almonds, almond extract and melted butter until the mixture forms into small clumps. Spread the crumble on the prepared baking sheet. Bake until dry and sandy, about 20 minutes. Remove from the oven and pour over the melted white chocolate. Stir until mixture forms large clumps. Let cool and take 15 minutes.
Transfer the mixture to the bowl of a food processor. Pulse until it forms pea-sized crumbs, then transfer the filling to a 9×9-inch pan and set aside until ready to roll the ice cream.
For the candies, line 2 baking sheets with waxed paper and set aside.
Take the ice cream out of the freezer and let it soften slightly, about 2 to 3 minutes. Transfer to a large bowl, add the almond extract and stir with a rubber spatula until combined.
Using a ½ inch ice cream scoop, shape the ice cream into balls and place on one of the prepared sheets. Place in freezer until set and frozen, about 2 to 3 hours.
Remove the candies from the freezer and roll each in the almond crunch topping until completely coated, then place on the other prepared baking sheet. Return to freezer and refrigerate until set, about 10 to 15 minutes. Enjoy!