Chocolate Almond Ice Cream

Preparation: about 1 hr (active time about 5 – 10 mins), plus 25 – 30 mins chilling time; optional 2 hrs to ripen in freezer.

Chocolate Almond Ice Cream

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup whole milk

  • ½

    cup granulated

  • 8

    oz bittersweet or semi-sweet chocolate, broken into ½” pieces

  • 2

    cups heavy cream, well chilled

  • 1

    tsp pure vanilla extract

  • ½

    tsp pure almond extract

  • ½ - ¾

    cup chopped toasted almonds or chopped chocolate-covered almonds


1) Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave). 2) In a blender or food processer fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. 3) Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. 4) Stir in the heavy cream, vanilla and almond extract. Chill for 30 mins or longer. 5) Turn machine ON, pour chilled mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 mins adding the chopped almonds during the last 5 - 10 mins of freezing.


Facebook Conversations