Ingredients
12 oz Fat Free Evaporated Milk
2 tsp cornstarch
1/2 cup Splenda
1 env. Dream Whip
1/2 c Fat Free Milk
1 tsp vanilla extract
1 tsp almond extract
1/3 c chopped almonds
Beat first three ingredients together well. Add a pinch of salt. Place into saucepan. Heat and stir on medium heat until mixture boils and thickens.
Cool to room temperature. Add a couple of drops of green food coloring if desired. Beat dessert topping (1 envelope) and milk together until stiff. Add flavorings, beat well. Fold into cooled mixture.
Add almonds. Pour into ice cream freezer and process till creamy and thick and the nuts start coming to the top.
Pour into sealable container and place in freezer till firm. OR...without an ice cream freezer, pour cooled mixture into mixing bowl and beat on low till creamy and thick. Then place in shallow bowl, cover and freeze.
Makes about 3 cups
