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 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
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
CHOCOLATE ALMOND ICE CREAM TOPPING
Make and share this Chocolate Almond Ice Cream Topping recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2-3 minutes until sugar is dissolved.
- Remove from heat; add the chocolate chips and almond extract.
- Whisk until chips are melted and mixture is smooth.
- Serve warm over ice cream.
- Goes well with bananas, or toasted coconut.
CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM
This vegan alternative to ice cream is rich and creamy, thanks to velvety coconut milk, smooth almond butter and the secret ingredient...chickpeas! We promise you won't taste the chickpeas one bit; they're simply included for texture and body. There's even three layers of chocolate for some welcomed sweetness. Serve with an extra sprinkle of toasted coconut chips for a delicious, plant-based treat.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 8 servings (about 4 cups)
Number Of Ingredients 8
Steps:
- Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
- Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
- Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.
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
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