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Toasted Almond Ice Cream Balls

By: Anita Curtis

"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"

Rate/Review | Read Reviews (2)

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 cup chopped almonds, toasted
2 pints French vanilla ice cream
HOT FUDGE SAUCE:
1 (12 ounce) can evaporated milk
2/3 cup semisweet chocolate chips
1/4 cup butter or margarine
2 cups confectioners' sugar

Directions

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.
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, stirring frequently, for 8-10 minutes or until thickened. Serve hot or cold over ice cream balls.