Toasted Almond Ice Cream Balls Recipe

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Toasted Almond Ice Cream Balls Recipe
Toasted Almond Ice Cream Balls Recipe photo by Taste of Home
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Toasted Almond Ice Cream Balls Recipe

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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
MAKES:
5 servings
TOTAL TIME:
Prep: 55 min. + freezing
MAKES:
5 servings
TOTAL TIME:
Prep: 55 min. + freezing

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

Nutritional Facts

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

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

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Reviews forToasted Almond Ice Cream Balls

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DViola User ID: 6210665 133886
Reviewed Oct. 23, 2013

"Loved this"

MY REVIEW
jenny0 User ID: 7325908 205408
Reviewed Jul. 5, 2013

"Fast, easy and Fabulous treat! I toasted the almonds with 1 Tblspn. ea. butter/sugar. Yield was 6 ice cream balls. If there are any left, seems like they'll freeze well in plastic container. None left here - everyone loved them!"

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