1 (14 oz.) can (1 1/2 c.) sweetened condensed milk
1 (6 oz.) pkg. (1 c.) almond brickle semi-sweet chocolate pieces
2 c. whipping cream.

Combine condensed milk and almond brickle pieces. In a small bowl beat whipping cream with an electric mixer on low speed until soft peaks form; fold in condensed milk mixture. Put mixture in a 9"x9"x2" baking pan. Cover tightly with moisture vapor proof wrap. Freeze 6 hours or until firm. To serve, scoop into individual dessert dishes. Makes about 1 1/2 quarts.