Chocolate Almond Ice Cream
Chocolate almond ice cream is hands down the best ice cream I’ve tasted. Creamy and rich with dark chocolate, almond butter, and cocoa powder, it’s easy to make and a must-have summer treat!
Servings: 8 Servings
Calories: 464kcal
Ingredients
- 2 cups Cream I used 25% fat cream
- 1/4 cup Cocoa powder
- 3/4 cup Sugar
- 1 cup 55% dark chocolate
- 3 Tbsp Almond butter
- 1 tsp Vanilla extract
- 1 1/4 cup Full-fat milk
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 churn 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.
Video
Notes
- Make sure the canister of your ice cream maker is frozen. You should put the canister in the freezer for at least 24 hours. I have a dedicated space in my freezer for it in summer. This way, I'm always ready to make ice cream!
- It's also very very important to thoroughly chill your ice cream mixture. I highly recommend refrigerating the mixture overnight.
- Once the ice cream is churned, transfer to a freezer-friendly dish and enjoy it straight away as a soft serve or freeze for at least 5-6 hours. I always prefer the latter.
- The original recipe recommends heavy cream and full-fat milk, but you can use a lighter, 25% fat cream and toned milk, without compromising on the taste and creaminess!
- If you don't have an ice cream maker, you can freeze the mixture until it's semi-frozen. Take it out and churn it in your blender. Put it back in the freezer till it's semi-frozen again. Repeat this process 3-4 times to get a perfectly creamy ice cream.
Nutrition
Serving: 1 Serving | Calories: 464kcal | Carbohydrates: 37g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 57mg | Potassium: 245mg | Fiber: 4g | Sugar: 32g | Vitamin A: 971IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 1mg