CHOCOLATE ALMOND ICE CREAM
Creamy chocolate almond ice cream filled with chewy bites of sliced almonds.
Provided by Mary Younkin
Categories Dessert
Time 4h5m
Number Of Ingredients 8
Steps:
- Combine the sugar, half and half, cream, cinnamon and salt in a medium size saucepan over medium heat. Heat until steaming and then barely simmer for about 2 minutes.
- Remove from the heat and stir in the almond extract and the chocolate until dissolved. Let cool and chill in the refrigerator for at least 4 hours. (You can shorten that time by placing it in the freezer for a couple hours.)
- Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer's instructions. When it is almost finished churning, add the sliced almonds and allow the machine to finish churning.
- Serve immediately for soft serve ice cream or transfer to an airtight container and freeze until firm. Enjoy!
Nutrition Facts : Calories 353 kcal, Carbohydrate 33 g, Protein 5 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 79 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
CHOCOLATE ALMOND ICE CREAM
"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."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. 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. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 704 calories, Fat 46g fat (25g saturated fat), Cholesterol 204mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 2g fiber), Protein 10g protein.
CHOCOLATE ALMOND MILK ICE CREAM
This paleo, keto, and low carb chocolate almond milk ice cream is freezer ready in less than 90 seconds and has the perfect dark chocolate taste! If you're dreaming of a rich and creamy ice cream that is dairy-free, sugar-free, and easy to make, look no further!
Provided by Victoria
Categories Dessert
Time 2m
Number Of Ingredients 3
Steps:
- Blend all ingredients until smooth.
- Freeze in ice cream maker and serve right away or...
- Freeze in freezer safe dish for at least 4 hours before serving. Allow to thaw for 20-45 minutes for creamiest texture if serving from the freezer.
LOW CARB QUICK CHOCOLATE ALMOND ICE CREAM
Steps:
- Preheat oven to 350 degrees F.
- Spread almonds out on a sheet pan and bake for about 5 to 7 minutes until just golden brown. (Watch them carefully as they can burn easily.) Remove and cool.
- With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the sugar substitute, extracts, cocoa powder, and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.
- Fold in toasted almonds. Using a 3-ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as "faux" ice cream or serve refrigerated as a parfait. If desired, garnish with low carb whipped cream, toasted almonds, a strawberry fan, cocoa powder, and a sprig of fresh mint.
Nutrition Facts : Calories 258 calorie, Fat 25 grams, SaturatedFat 15 grams, Carbohydrate 5 grams, Fiber 1 grams
ALMOND MILK ICE CREAM
An easy and dairy free creamy almond milk ice cream recipe you can make at home!
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- *If you don't have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer's instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine's tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it's made - however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
EASY NO-COOK CHOCOLATE ICE CREAM
This rich and creamy chocolate ice cream recipe has just five ingredients, no eggs, and doesn't require cooking, so it quickly comes together.
Provided by Kimberly Kunaniec
Categories Dessert
Time 2h10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
- In a large bowl, beat the heavy cream until it forms stiff peaks. Fold the whipped cream along with the vanilla extract into the cocoa powder mixture.
- Refrigerate the mixture for at least 30 minutes so it is completely cold. This will help it freeze faster, improve the texture, and allow the cocoa powder to become fully hydrated by the milk and cream.
- Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker -about 1 1/2 to 2 hours.
- Store your ice cream in an airtight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. You can serve the chocolate ice cream right from the ice cream maker, but it will have the texture of soft serve. Freezing for an hour before serving will create a firmer texture.
Nutrition Facts : Calories 279 kcal, Carbohydrate 26 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, Sodium 29 mg, Sugar 23 g, Fat 19 g, ServingSize 10 servings (about 1 quart), UnsaturatedFat 0 g
CHOCOLATE ALMOND ICE CREAM (NO COOKING)
Just found this recipe and it sounds so good. I have been wanting to buy an ice cream maker and this is a good reason to do so now. This is DH's favorite ice cream and I can't wait to make it for him. Freeze time varies according to the manufacturer of your ice cream machine. Recipe from Southern Living.
Provided by Marie
Categories Frozen Desserts
Time 10m
Yield 1 1/4 quarts
Number Of Ingredients 5
Steps:
- Whisk first 4 ingredients together in a large bowl until blended.
- Cover and chill for 30 minutes.
- Pour milk mixture into freezer container of a 1 quart ice cream maker and freeze according to manufacturer's directions.
- Remove container with ice cream from ice cream maker and place in freezer for 15 minutes.
- Stir almonds into prepared ice cream.
- Transfer to an airtight container and freeze for 1 1/2 hours or until firm.
CHOCOLATE ALMOND ICE CREAM
Make and share this Chocolate Almond Ice Cream recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 777, Fat 53.2, SaturatedFat 30.1, Cholesterol 204.1, Sodium 158.4, Carbohydrate 73.3, Fiber 4, Sugar 60.9, Protein 11.6
WHITE CHOCOLATE ALMOND ICE CREAM
A delicious, luscious ice cream. Use premium quality white chocolate. Requires an ice cream maker.
Provided by Melissa
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h42m
Yield 8
Number Of Ingredients 5
Steps:
- Bring milk to a simmer in a saucepan set over medium heat.
- Whisk eggs in a large bowl until smooth. Whisk half of the hot milk into the eggs.
- Pour egg and milk mixture back into the saucepan and cook over low heat, whisking constantly, until thickened into a custard, 3 to 4 minutes. Remove from heat; stir in white chocolate until melted. Stir in heavy cream and almond extract.
- Refrigerate custard until thoroughly chilled, at least 1 hour.
- Freeze in an ice cream maker according to manufacturer's instructions, 20 to 25 minutes. Transfer to a freezer-safe container and freeze until firm, 3 to 6 hours.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 28 g, Cholesterol 119 mg, Fat 32 g, Fiber 0.1 g, Protein 6 g, SaturatedFat 19.3 g, Sodium 85.2 mg, Sugar 26.7 g
DAIRY FREE & VEGAN CHOCOLATE ICE CREAM
A deliciously creamy dairy free and vegan ice cream made with coconut milk that your family is going to love.
Provided by Megan Barrett
Time 25m
Number Of Ingredients 7
Steps:
- Mix all ingredients with an immersion blender (blender or food processor work too) to get any coconut milk clumps out.
- Follow the instructions on your ice cream maker. If you have a double canister ice/salt maker, keep reading these instructions.
- Put the mixture into the inner canister.
- Assemble the machine...put the lid on the canister with the mixture and assemble the ice cream maker.
- Layer ice and salt in between the containers.
- Turn the machine on and wait for the ice cream to be done (usually it will stop on its own - but read your owner's manual).
- Move to a freezer safe container with a lid and store until you're ready to eat.
Nutrition Facts : Calories 162 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1/4 C, Sodium 24 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
21 EASY NO-CHURN ICE CREAMS (+ RECIPE COLLECTION)
Get your fix of frozen goodness with these delicious DIY no-churn ice cream recipes. From vanilla to peanut butter to chocolate chip, these frozen treats are just too good.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a no-churn recipe in 30 minutes or less!
Nutrition Facts :
More about "chocolate almond ice cream no cooking food"
NO-COOK CHOCOLATE-ALMOND ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Servings 1.25
- Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
- Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
- Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir almonds into prepared ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
- Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
COCONUT ALMOND CHOCOLATE ICE-CREAM RECIPE - VEGAN, PALEO ...
From nestandglow.com
Reviews 10Calories 202 per servingCategory Ice Cream Recipes
- Whisk for 2-3 mins with an eletronic whisk on high to incorporate as much air as possible. You can use a manual whisk but it will be quite time-consuming, about 10 mins and a good workout.
- Add in all the other ingredients and then whisk on low to incorporate. Scrape down the sides to ensure it’s all mixed.
- Test the mixture and adjust sweetness/bitterness to taste. I like it quite bitter so usually add less sweetener.
NO-CHURN CHOCOLATE ALMOND ICE CREAM - THE SPIFFY COOKIE
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Reviews 27Estimated Reading Time 2 mins
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HOMEMADE CHOCOLATE ALMOND ICE CREAM RECIPE - FOOD …
From foodchannel.com
Estimated Reading Time 2 mins
- Combine sugar, milk, salt and cocoa powder in a large saucepan over medium heat, stirring continually. Bring to a simmer, without boiling.
- Take the egg yolks and beat them slightly in a separate small bowl; stir about 3/4 cup of the hot chocolate liquid into the egg yolks bowl.
- Pour the egg yolk mixture into the saucepan with the remainder of the chocolate mixture.
- Heat until mixture is thick, but do not boil. Remove from heat and stir in the shaved chocolate.
- After mixture is chilled, stir in the 4 cups of cream and the vanilla. Pour all into an ice cream maker and freeze according to your ice maker directions.
- Note: Generally you put the container in the bucket, with the dasher inside. Place the motor over the ice cream can cover, and plug it in. While it's running, layer ice and rock salt--about 2 inches of ice, then 1/4 cup of rock salt, over and over until you have ice on the top.
- Meanwhile, toast almonds (spread out on a cookie sheet and bake at 350 degrees for about 5 minutes); let them cool. Once ice cream maker stops churning, add almonds to the churned ice cream.
COOKING WITH ALMOND MILK - ALMOND COCONUT ICE CREAM BARS
From faithfilledfoodformoms.com
Servings 10Estimated Reading Time 4 minsCategory DessertTotal Time 6 hrs 10 mins
- Melt Chocolate and Coconut Oil in a double boiler type pot..I just put a bowl over a pan of water and let it warm up. You can do this in the microwave but CAUTION: I’ve burnt chocolate before and it’s nasty! The thing I like about coconut oil is that it gives that little extra flavor to the chocolate and it hardens quickly.
- Heat until the chocolate is runny. It needs to be fairly thin..add a little more Coconut Oil if needed.
- Put some Parchment Paper onto a cookie sheet or pan of some sort. You could also use wax paper.
BURNT ALMOND FUDGE ICE CREAM - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (12)Total Time 4 hrs 25 minsCategory DessertCalories 273 per serving
- Heat the chopped chocolate, cocoa powder, milk, and cream over medium-low heat until the chocolate is melted and the liquid is heated through.
- Meanwhile, in a large bowl, beat the eggs until they turn light in color. Gradually add the sugar to the eggs while beating on low speed or whisking by hand.
- When the chocolate mixture is hot, about 140° F, whisk about 1 cup of the hot liquid into the eggs and sugar to temper the eggs. Once the eggs have been tempered, add them back to the hot liquid and continue to heat over medium-low heat until the mixture reaches 175° F.
CHOCOLATE PEANUT BUTTER SHAKEOLOGY ICE CREAM RECIPE | THE ...
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4.1/5 (15)Total Time 4 hrs 10 minsCategory Dessert, ShakeologyCalories 325 per serving
- Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
SUMMER CHOCOLATE ALMOND ICE CREAM BARS WITH COCONUT OIL
From more.ctv.ca
Servings 9Total Time 7 hrsCategory Dessert
- Line a 23 centimeter square baking pan with parchment paper. Scoop ice cream into the pan and spread evenly to edges. Freeze until very firm, about six hours.
- Line a rimmed baking sheet with parchment. Remove ice cream from pan, remove parchment and cut ice cream into nine equal squares. Place squares onto prepared sheet and return to freezer.
- Place chocolate chips and coconut oil in a glass bowl. Place bowl over a pot of gently simmering water, stirring frequently until melted. Remove from heat and cool to room temperature.
- Quickly dip the ice cream squares into the shell mixture, covering all sides. Sprinkle with almonds and return to freezer to firm up for 30 minutes.
NO CHURN CHOCOLATE ICE CREAM (ONLY 4 INGREDIENTS) | SPICE ...
From spicecravings.com
5/5 (7)Calories 356 per servingCategory Dessert
- In a microwave safe mixing bowl, add bittersweet chocolate chips, condensed milk and instant coffee (if using). Microwave for 30 seconds at default 'express/quick' setting. Stir with a heat-safe spatula or whisk and heat another 30 seconds. Whisk till smooth and chocolate gets incorporated with the condensed milk.
- In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment.
SALTED DOUBLE CHOCOLATE ALMOND ICE CREAM - RECIPE RUNNER
From reciperunner.com
4.4/5 (7)Total Time 4 hrs 25 minsServings 1Calories 351 per serving
- Add all of the ingredients except the chopped almonds and dark chocolate to a blender or food processor and blend until smooth and completely combined, about 1-2 minutes.
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5/5 (3)Total Time 5 minsCategory DessertCalories 318 per serving
CHOCOLATE-ALMOND ICE CREAM WITH COCONUT RECIPE | MYRECIPES
From myrecipes.com
Servings 9Calories 289 per servingTotal Time 2 hrs 15 mins
- Combine first 5 ingredients; beat with a mixer until smooth. Beat in crème fraîche and 1 cup milk. Stir in 3 cups milk and corn syrup. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
- Stir almonds into ice cream; scrape ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm. Scoop about 3/4 cup ice cream into each of 9 bowls; sprinkle coconut evenly over ice cream.
CHOCOLATE, BANANA AND ALMOND ICE CREAM (NO ADDED SUGAR ...
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4.6/5 (49)Total Time 12 hrs 10 minsCategory Desserts And SweetsCalories 175 per serving
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