- 1/2 cup whipping cream
- 1/2 cup marshmallow creme, plus more for topping
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 1/2 pints (about) coffee ice cream with almonds and chocolate
- 2/3 cup sliced almonds, toasted
- Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool marshmallow sauce at least 10 minutes and up to 1 hour.
- Place 1 scoop of ice cream in each bowl. Pour marshmallow sauce over. Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.