- 1 jar dark chocolate fudge sauce
- 3/4 cup whipping cream
- 1 teaspoon almond extract
- 1 tablespoon sugar
- 1/2 cup Marcona almonds (not in oil, just toasted)
- Ground cinnamon
- 1 pinch cayenne pepper
- 2 pints vanilla ice cream
2) Whisk the cream, almond essence and sugar in a medium bowl until soft peaks form, about 1 to 2 minutes. Chop the toasted almonds.
3) Fill sundae dishes with chocolate fudge, nuts, ice cream, more fudge, more nuts and top with whipped cream. OLE!