Recipe: Tipsy Ice Cream Sundaes

• Your favorite vanilla ice cream
• 1/3 cup sliced almonds
• 4 tablespoons coffee liqueur
• Minnie's Chocolate Sauce


• Fresh Strawberries
  - for a garnish

Place almonds in a dry, heavy pan and gently toast over a medium heat until golden brown - approximately 5 minutes. Keep tossing the almonds around the pan to stop the almonds from scorching.

Scoop out the desired amount of ice cream into large cocktail glasses or glass ice cream bowls.

Take the ice cream out of the freezer 10 to 20 minutes before you want to serve sundaes so that the ice cream is soft enough to scoop into balls.

Drizzle two tablespoons of coffee liqueur over each bowl of ice cream. Then drizzle with warm chocolate sauce and then sprinkle with the toasted almonds. Finish with a sliced strawberry on top.

Variations:

• Substitute the coffee liqueur with your favorite liqueur
• Add dried fruit such as dried cherries or apricots
• Add crushed cookies like Amarettos or Ginger Snaps
• Choose a different favored ice cream or a scoop of a couple of different flavors