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Almond Ice Cream Cups
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1 pint vanilla ice cream, softened
1/3 cup miniature semisweet chocolate chips
1/2 teaspoon almond extract
1 cup whipped topping
1/4 cup crushed shortbread cookies
1 tablespoon sliced almonds, toasted
In a bowl, combine ice cream, chocolate chips and extract; fold in whipped
topping. Spoon into paper-lined muffin cups. Sprinkle with cookie crumbs and
almonds. Serve immediately or freeze.
Yield: 12 servings.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |