Dark Chocolate Almond Ice Cream

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This is a rich and creamy, dark chocolate ice cream flavored with almonds and just the tiniest hint of cinnamon.

The almond flavor is unexpected, but fantastic with the chocolate.

Dark Chocolate Almond Ice Cream recipe by Barefeet In The Kitchen

You likely wouldn’t guess the cinnamon is there, but it adds a depth to the ice cream that can’t be beaten.

I am so happy with this ice cream; I’m grinning just writing this post.

I used to think that nuts didn’t belong in ice cream. While I still don’t care to break a tooth on a hard peanut; the thinly sliced almonds are soft enough in this ice cream to simply add texture without crunch.

Have I rambled on long enough? Can you tell that I LOVE this ice cream?

Chocolate Almond Ice Cream

With temps well over 100 degrees in my part of the country, I’m still on a huge ice cream kick. I have hardly turned on my oven this summer.

Last week, I started baking for our annual family camping trip and it felt strange to turn on the oven for a dessert. (The ice cream maker is so much easier!)

I can hardly wait to get out of the heat and head to the lake for a few days with the family!

Dark Chocolate Almond Ice Cream recipe by Barefeet In The Kitchen

Chocolate Almond Ice Cream Recipe

  1. 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.
  2. 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.)
  3. 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.
  4. Serve immediately for soft serve ice cream or transfer to an airtight container and freeze until firm. 

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Chocolate Almond Ice Cream is a homemade favorite.

Chocolate Almond Ice Cream

Creamy chocolate almond ice cream filled with chewy bites of sliced almonds.
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Prep Time: 5 mins
Cooling time: 4 hrs
Total Time: 4 hrs 5 mins
Course: Dessert
Cuisine: American
Servings: 7 servings

Ingredients 

  • 3/4 cup sugar
  • 2 cups half and half
  • 1/2 cup heavy cream
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/2 cup dark chocolate roughly chopped (I used 60% dark chocolate chips)
  • 1 1/2 teaspoons almond extract
  • 1/2 cup sliced almonds

Instructions

  • 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

Calories: 353kcal · Carbohydrates: 33g · Protein: 5g · Fat: 23g · Saturated Fat: 12g · Cholesterol: 49mg · Sodium: 79mg · Potassium: 246mg · Fiber: 2g · Sugar: 25g · Vitamin A: 495IU · Vitamin C: 1mg · Calcium: 113mg · Iron: 2mg
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{originally published 7/15/13 – recipe notes and photos updated 9/28/20}

Chocolate Almond Ice Cream

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    I would like to add one tip on making homemade ice cream. Add one TBS of alcohol like vodka or rum or whatever you like and this keeps the ice cream from getting rock hard and unscoopable. I use the
    vodka as it has no flavor. This sounds like a good recipe!