Chocolate Almond Ice Cream No Cooking Recipes

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CHOCOLATE ALMOND ICE CREAM (NO COOKING)



Chocolate Almond Ice Cream (no Cooking) image

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

1 (14 ounce) can sweetened condensed milk
1 (5 ounce) can evaporated milk
2 cups whole chocolate milk
2/3 cup chocolate syrup
3/4 cup toasted sliced almonds

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



Chocolate Almond Ice Cream image

"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

2 envelopes unflavored gelatin
6 tablespoons cold water
3 cups milk
3 cups sugar
1/4 teaspoon salt
3 large eggs, lightly beaten
6 to 7 ounces unsweetened chocolate, melted
4 cups heavy whipping cream
2 teaspoons vanilla extract
1 cup sliced or slivered almonds, toasted

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.

ANN 'S ALMOND CHOCOLATE ICE CREAM DAIRY FREE



Ann 's Almond Chocolate Ice Cream Dairy Free image

I made Horchata De Almendra (Almond Horchata) milk from here on zaar to make this non dairy ice cream! Great for the lactose intolerant! And full of almond flavor. Be sure to use sweetened almond milk as in these 2 recipe #230449 or recipe #229086 because there is no additional sugar in this recipe. Strain it well so it is smooth. or if not it will have a little texture. The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.

Provided by Rita1652

Categories     Frozen Desserts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

3 1/2 cups almond milk, heated
1 teaspoon vanilla extract
1/2 cup Amaretto
5 egg yolks
2 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
chocolate-covered almonds

Steps:

  • In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
  • Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.).
  • Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight).
  • Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
  • Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. .
  • If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
  • Garnish with chocolate covered almonds.

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