I was in charge of dessert for the annual get-together with friends. I wanted to make one that’s not “cake” because cakes take a lot of time and effort to make, and the dessert will be gone in less than a minute anyway. I got the idea of the perfect dessert from this recipe that I found over at Taste of Home. This icy goodness is kind of simple, but it will make your visitors happy; so happy that they’ll forget to leave a piece for you.
One of our friends from Taste of Home has this to say about this recipe:
“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.”
The sauce is sinful. I had a hard time trying to stop myself from gorging on the chocolate sauce and putting it in everything I eat. I warn you: this dessert is addicting. It’s something that you might want to make and indulge in every single day.
Ingredients
1 cup Kirkland chopped almonds, toasted
1 quart Dreyer’s French vanilla ice cream
HOT FUDGE SAUCE:
1 can (12 ounces) Borden evaporated milk
2/3 cup Hershey’s semisweet chocolate chips
1/4 cup Land O’ Lakes butter, cubed
2 cups Domino confectioners’ sugar
Instructions
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.
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Quick Tip: Serve with whipped cream and extra hot fudge on top if you’re feeling generous!
Thanks again to Taste of Home for this amazing recipe.
