Toasted Almond Ice Cream Balls Recipe

Toasted Almond Ice Cream Balls Recipe photo by Taste of Home

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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

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Toasted Almond Ice Cream Balls Recipe

Prep: 55 min. + freezing

Yield: 5 Servings

25 25

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

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 for 8-10 minutes or until thickened, stirring frequently.
Serve hot or cold over ice cream balls. Yield: 5 servings.

Nutritional Facts 1 serving (1 each) equals 823 calories, 45 g fat (21 g saturated fat), 93 mg cholesterol, 245 mg sodium, 98 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Toasted Almond Ice Cream Balls in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p74