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Chocolate Almond Ice Cream Recipe

Chocolate Almond Ice Cream Recipe

“It wouldn’t be the Fourth of July for our family without this special treat,” writes Alice Hicken of Heber City, Utah. “Even though electric models make it easier, I still prefer to hand-crank ice cream.”
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing YIELD:10 servings


  • 2 envelopes unflavored gelatin
  • 6 tablespoons cold water
  • 3 cups milk
  • 3 cups sugar
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 6 to 7 squares (1 ounce each) unsweetened chocolate, melted
  • 4 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup sliced or slivered almonds, toasted


  • 1. In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat milk to 175°; stir in sugar and salt. Cook and stir over medium heat until sugar is dissolved. Pour a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches at least 160° and coats the back of a metal spoon.
  • 2. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  • 3. Fill cylinder of ice cream freezer two-thirds full with chilled custard; freeze according to manufacturer's directions. Stir in toasted almonds. Refrigerate remaining mixture until ready to freeze. Allow to ripen in refrigerator freezer for 2-4 hours before serving. Yield: 2-1/2 quarts.

Nutritional Facts

1 cup: 704 calories, 46g fat (25g saturated fat), 204mg cholesterol, 154mg sodium, 69g carbohydrate (65g sugars, 2g fiber), 10g protein.

Reviews for Chocolate Almond Ice Cream

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Reviewed Jul. 5, 2011

"creamie, chocolatie goodness. This was my 1st try w/homemade ice cream, pretty easy. Hubby even liked it & he's a tough critic when it comes to ice cream. Thanks for the recipe."

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