Fresh Tortoni
Yield
12 servingsPrep
20 minCook
?Ready
4 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
vanilla ice cream
|
|
| 1 ½ | cups |
whipped topping, prepared
frozen, thawed (3.5 oz) |
|
| 1 ½ | teaspoons |
almond extract
|
*
|
| ½ | cup |
almonds
chopped, divided, plus 2t |
*
|
| 6-7 | each |
maraschino cherries
cut in half |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
vanilla ice cream
|
|
| 355 | ml |
whipped topping, prepared
frozen, thawed (3.5 oz) |
|
| 7.5 | ml |
almond extract
|
*
|
| 118 | ml |
almonds
chopped, divided, plus 2t |
*
|
|
maraschino cherries
cut in half |
|
Directions
Line 12 to 13 muffin cups with paper baking cups.
In a large bowl, soften the ice cream.
Fold in the whipped topping and mix well.
Add the almond extract and the ½ cup almonds; mix well again.
Place about ⅓ cup of the ice cream mixture into each muffin cup.
Sprinkle with the remaining almonds.
Cover the muffin cups and place in the freezer for 2 to 3 hours.
Just before serving, top each with a half a maraschino cherry.
NOTE: To soften the ice cream, break it up in a mixing bowl by stirring with a wooden spoon.
Do not let the ice cream reach the melting point.
You know, you can change the "rules" and substitute chocolate or other ice cream flavors for the vanilla.
It might not be the traditional way, but it'll still be good, and different.
