- 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
- 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.