Chocolate Almond Velvet

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2 pints heavy whipping cream
1 (16 ounce) can chocolate syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/2 cup slivered almonds, toasted


In a mixing bowl, combine the first four ingredients; beat until stiff peaks form. Fold in almonds. Spread into an ungreased 13-in. x 9- in. x 2-in. dish. Cover and freeze for at least 4 hours or until firm.

May be frozen for up to 2 months. Remove from the freezer 5 minutes before serving.