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Chocolate Almond Ice Cream


A rich chocolate almond ice cream with toasted almonds.

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  • 2/3 cup slivered almonds
  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 2/3 cup dutch-processed cocoa powder
  • 2 large eggs, room temperature
  • 3 cups light cream (half-and-half)
  • 4 cups heavy whipping cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract


Servings 2
Adapted from


Step 1

Spread the almonds onto a baking sheet and place into a preheated 350ºF oven. Bake until lightly toasted, about 8 minutes. If you smell toasted almonds before you pull them out, you've over-cooked them. In a medium sized pan, combine the sugar, flour, and cocoa powder - mix until combined. Add the eggs and half-and half; whisk together. Place over medium heat, and constantly stirring, heat until lightly boiling, about 10 minutes. Allow to cool until close to room temperature, then stir in the whipping cream, vanilla, and almond extract. Chill in the refrigerator for a few hours. Pour into an ice cream mixer, and mix to directions. Once stirring begins to slow, add the toasted almonds, and mix until the ice cream is finished. Place into an airtight container, and freeze for 2 hours.

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