I’ve been on a homemade ice cream kick lately! It used to be something that we only made for special occasions, and understandably so considering you had get the ice cream maker all cleaned up, buy some special salt, and kind of babysit the thing while it churned.
But since it’s so easy to pull out this handy little homemade ice cream maker, and we keep the canister in the freezer so it’s always ready to go, homemade ice cream is no big deal! Except, it really is a big deal because it’s so fun to try new flavors and mix-ins, like this Dark Chocolate Chip with Almonds. The ice cream is flavored with just a bit of almond extract which I could seriously wear as a perfume and not get sick of it. Then, when the ice cream is almost finished, melted chocolate that has been thinned out with some oil is drizzled in. As it churns, it creates these nice, delicate little flecks of dark chocolate throughout the finished ice cream. So delicious!
And don’t forget the salted, roasted almonds because that sweet and salty combo just makes this girl so happy.
Do you eat ice cream every night? Please say you do… curled up on the couch, watching your favorite show you’ve been saving for just this night? What does it say about you if eating ice cream and watching a favorite show is your idea of a good time? Lazy? Boring? 30-something mom of energetic boys? I think so… Thanks for understanding friends. I can feel you not judging at all!
I’ve started buying heavy cream at Costco… not sure if that’s a good thing or not, but it does make homemade ice cream a little more economical. So far we’ve made rocky road, cookies and cream, and Raspberry Cheesecake!
Dark Chocolate Almond Ice Cream
Homemade almond flavored ice cream with delicate flecks of dark chocolate and roasted, salted almonds!
- Prep Time: 3 hours
- Total Time: 3 hours
- Yield: 12 half cup servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 1/2 cups whole milk
- 3/4 cups granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup dark chocolate chips
- 1 teaspoon oil (I used coconut oil)
- 1/2 cup roasted, salted almonds, chopped
Instructions
- In a large mixing bowl, combine milk and sugar, and use an electric mixer on medium speed to whisk together until the sugar is dissolved. Add the heavy cream, vanilla extract, and almond extract and mix until combined.
- Pour the mixture into the ice cream maker and churn according to directions.
- In the meantime, melt the chocolate chips and oil together, microwaving for 30 seconds, stirring, and then adding 10 seconds if needed. When the ice cream has reached a soft consistency and is just about done, pour 2/3 of the melted chocolate in a thin stream over the churning ice cream. This will create nice thin flecks of chocolate throughout the finished ice cream. Mix in roasted almonds (reserve 2-3 tablespoons) as well, and churn until mixed.
- Transfer the ice cream to a storage container, and pour reserved melted chocolate over the top of the ice cream, and then sprinkle with reserved chopped almonds.
- Cover and freeze at least 3 hours, or until ready to serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 275
- Sugar: 19g
- Sodium: 51mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7.6g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 48mg
Disclaimer: the links in this post for the ice cream maker are Amazon affiliate links.
Ha, I feel like we must be twins separated at birth! I buy cream at Costco to support my homemade ice cream habit, the canister lives in the deep freeze so it’s always at the ready, and I’ve built up an arsenal of really good ice cream recipes – vanilla bean, maple with salty buttered walnuts or pecans, dark chocolate, and a sour cherry, almond, and dark chocolate one that is amazing! I love almond extract in almost anything; particularly a dense Dutch butter cake. My husband and kids like the strawberry one I make but I think it could be improved. And I’m working on perfecting a lemon one too! Yum 🙂 Thanks for this one – the almond extract makes it very tempting! Although my ice cream maker doesn’t do straciatella well so I end up drizzling the oil/chocolate on parchment, freezing it, and chopping it up fine. Kinda works.
Okay Amy, we are definitely twins. And I must get my hands on that dense Dutch Butter Cake! Please send me the recipe! I was a little unimpressed last time I made strawberry – I feel like it’s hard to get that flavor to really come through. I’m going to try using crushed up dehydrated strawberries instead of fresh, or maybe both! Thanks for your note!
I was just saying to my sister on Sunday that I was going to try dehydrating strawberries next time to add in! Usually I roast and puree to reduce the water content and allow me to add lots of puree, but it definitely has that ‘cooked’ flavour as a result.
Boterkoek (Dutch butter cake)
1 cup sugar
1 cup salted butter
1 egg
2 tsp almond flavouring
2 cups all purpose flour
1 tsp baking powder
Preheat oven to 325. Cream the butter and sugar well. Beat in the egg, then add the almond flavouring. Whisk the baking powder into the flour in a separate bowl, then add to creamed mixture and mix well. Batter will be thick.
Press batter into ungreased pie dish. Brush with cream or lightly beaten egg white. Bake for about 35 minutes until golden on top. Slice into wedges and eat with your hands like a bar – it’s great with coffee!
This sounds delicious! 😊
Thank you Lucy! I have so much fun trying out new flavors!
This looks delicious. I have to put my canister back in the freezer! I just bought some B&J Chunky Monkey tonight for myself (rough day for me.) Anyway ice cream makes everything better 😊 Can’t wait to try this! Pinned!
Thanks Maria! I hope you really, really enjoy that Chunky Monkey. You definitely deserve it!
I know it’s been awhile since this was posted, but I wonder if there is some sugar substitute for diabetics.
Natvia is good. (Organic stevia that looks like sugar ) For diabetics. Use in the same way.
Add all the chocolate, use really dark chocolate & add 2 tsps of oil to chocolate to melt to get it to drip better!
Great tip!
What if we don’t have an ice cream maker?
I modified the recipe to make it more almond joy flavored. Reduced sugar to about one third a cup and used equal parts of heavy cream and ID Almond Joy coffee creamer, start with 1 and a half cupsveach and addpre if necessary to finish off the canister. I love the almonds and choc drizzle.
Made it, loved it! Going to try the Raspberry cheesecake ice cream next.
Thanks, Sharon. I’m so glad you loved it!