Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
Scoop ice cream into cups and garnish with almonds.
Recipe courtesy of Sandra Lee