Toasted Almond Ice Cream Balls |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 5 |
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You can keep these almond-coated ice cream balls on hand in the freezer for last-minute entertaining. Just whip up the sauce in minutes for a simply satisfying sweet treat. —Anita Curtis, Camarillo, California Ingredients:
1 cup chopped almonds, toasted |
1 quart french vanilla ice cream |
hot fudge sauce: |
1 can (12 ounces) evaporated milk |
2/3 cup semisweet chocolate chips |
1/4 cup butter, cubed |
2 cups confectioners' sugar |
Directions:
1. Place almonds in a shallow dish. Using an ice cream scoop, shape ice cream into balls. Roll each in almonds until well coated. Place on a waxed paper-lined baking sheet; cover and freeze.
2. For sauce, combine the milk, chocolate chips and butter in a saucepan. Cook and stir over low heat until melted and smooth. Add sugar; bring to a boil. Reduce heat. Simmer for 8-10 minutes or until thickened, stirring frequently.
3. Serve hot or cold over ice cream balls. Yield: 5 servings.
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