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 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.
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 BARS
Loaded with almond flavor, these chewy bars are one of my husband's favorite sweet treats.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.
Nutrition Facts :
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