At the risk of being a bit presumptuous here, this Chocolate Almond Ice Cream may possibly be one of the best I've tasted! It's rich and creamy with an incredible chocolate flavor enhanced by almond butter in there!

Yes, while this chocolate ice cream all so amazing and all, it's also ridiculously easy to make. I again referred to David Lebovitz'sย The Perfect Scoopย for the recipe, like for myย mango cherry frozen yogurt. He has a fantastic recipe collection for all kinds of ice creams, sorbets, etc that you may be looking for.
I've been making his Philadelphia-style chocolate ice cream for years now. It's an eggless recipe which is what I prefer. But that's only because I'm too lazy to make egg custard! The comfort and ease of heating all ingredients in a saucepan and then blending them before churning the mixture made me opt for this vegetarian version.
Now back to the recipe, the book recommends full-fat cream and milk. I had neither, so I took a chance with Amul cream ( which is 25% fat) and toned milk at home. The finished product still delivered and how!
A couple of loaded scoops of almond butter rounded up the flavors and brought forth wonderful richness to the dessert. 70% dark chocolate and excellent quality cocoa added to the overall superior taste!
Half the joy of cooking is sharing it with others.ย Thatโsย whyย Iโmย always eager to hear from you.ย So go right ahead & drop a comment or reach out onย Instagram,ย Pinterest,ย YouTube, orย Facebook. I hope you love this chocolate almond ice cream as much as we do!
๐ Recipe
Chocolate Almond Ice Cream
Ingredients
- 2 cups Cream I used Amul. Recommended full fat.
- 1/4 cup Cocoa powder
- 3/4 cup Sugar
- 170 gms 70% dark chocolate
- 2 Tbsp Almond butter
- 1 tsp Vanilla extract
- 11/4 cup Milk I used toned milk. Recommended full fat.
Instructions
- Whisk together cream, sugar and cocoa in a large saucepan. Bring the mixture to a rolling boil over medium heat while whisking it frequently.
- Take it off the heat. Stir in the chocolate and almond butter. Once its melted completely, mix in the milk and vanilla extract.
- Cool the mixture a bit and then blend it to make sure its completely smooth.
- Chill the mixture thoroughly in the refrigerator. Then freeze in your ice cream maker according to the manufacturer's instructions. You can eat it straight away as a soft serve or take it out in a freezer friendly pan and freeze it till hard.
- If you don't have an ice cream maker, you can freeze the mixture until its semi frozen. Take it out and churn it in your blender. Put it back in the freezer till its semi frozen again. Repeat this process 3-4 times to get a perfectly creamy ice cream.
Vrushali Venkatraman says
Wanted to make chocolate ice cream for the first time and was so confused with the myriad recipes on net...but then finally went with yours as after the double chocolate cookies my faith is instilled in your recipes and proportions ...Thanks for a delectable, doable and easy one!
P.S. Made minus almond butter yet it turned great.
Natasha Minocha says
Wow! Thank you for your wonderful feedback, Vrushali. This means so much to me. Really happy you got a good chocolate ice cream to enjoy!xoxo