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Toasted Almond Ice Cream Balls

Total Time

Prep: 55 min. + freezing

Makes

5 servings

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
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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.

Nutrition Facts

1 each: 823 calories, 45g fat (21g saturated fat), 93mg cholesterol, 245mg sodium, 98g carbohydrate (84g sugars, 4g fiber), 15g protein.

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