Chocolate Ice Cream Cups
|Semi sweet chocolate chips||12 Ounce (1 Package)|
|Sweetened condensed milk||14 Ounce (1 Can, Eagle8 Brand, Not Evaporated Milk)|
|Finely ground pecans||1 Cup (16 tbs)|
|Ice cream||2 Cup (32 tbs) (Adjust Quantity As Needed)|
In small saucepan, over low heat, melt chips with sweetened condensed milk; remove from heat.
Stir in pecans.
In individual paper-lined muffin cups, spread about 2 tablespoons chocolate mixture.
With spoon, spread chocolate mixture on bottom and up side of each cup.
Freeze 2 hours or until firm.
Before serving, remove paper liners.
Fill with ice cream.
Store unfilled cups tightly covered in freezer.
Serve with chocolate sauce.