Chocolate Almond Fudge Ice Cream
Homemade chocolate almond fudge ice cream combines a deep cocoa base with toasted almond pieces folded in before freezing. Plan for roughly 30 minutes of active prep and churning, plus several hours of freezer time to reach a scoopable, fudgy consistency.
Equipment
- Mixing Bowls
- Saucepan
- Ice Cream Maker
- Spatula
- Whisk
Ingredients
Chocolate Almond Fudge Ice Cream Ingredients
- 2 cups heavy cream preferably organic
- 1 cup whole milk fresh
- ¾ cup granulated sugar
- ½ cup cocoa powder unsweetened
- 1 teaspoon vanilla extract pure
- ½ cup dark chocolate chips high quality
- ½ cup toasted almonds roughly chopped
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Warm over medium heat, stirring occasionally, until the sugar is completely dissolved.
- Reduce the heat to low and whisk in the cocoa powder. Cook until the mixture is smooth and slightly thickened, about 4 minutes. Remove from heat and stir in the vanilla extract and dark chocolate chips. Continue stirring until the chocolate is fully melted and the mixture is velvety.
- Allow the mixture to cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, until the ice cream reaches a soft-serve consistency.
- Fold in the toasted almonds evenly. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
Notes
- For a richer chocolate flavor, consider using a blend of milk and dark chocolate chips.
- You can substitute almond extract for vanilla extract for a more pronounced almond flavor.
Nutrition
Calories: 559kcalCarbohydrates: 44gProtein: 9gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.002gCholesterol: 95mgSodium: 55mgPotassium: 429mgFiber: 5gSugar: 35gVitamin A: 1234IUVitamin C: 1mgCalcium: 189mgIron: 2mg
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