Anniversary Cake Ice Cream with Almond Fudge Sauce from Blue Bell


1 can (14 ounces) sweetened condensed milk
4 squares (1 ounce each) semisweet chocolate
2 T. butter
1 t. vanilla extract
1/2 t. almond flavoring (optional)
1/4 c. sliced toasted almonds
6 scoops (approximately 1/2 - 2/3 cup each) Blue Bell Anniversary Cake Ice Cream


  • In a heavy saucepan, combine the milk, chocolate and butter.  Cook and stir over medium-low heat until chocolate is melted.  Remove from heat.
  • Stir in vanilla and almond extract.
  • Place a scoop of ice cream in each of six dessert dishes.  Top with 1 - 2 tablespoons fudge sauce and a sprinkling (1 - 2 teaspoons) of toasted almonds and serve immediately.
  • Makes 6 servings.