Dark Chocolate Almond Ice Cream

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.

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?

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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!

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

Mary Younkin

Creamy chocolate almond ice cream filled with chewy bites of sliced almonds.

Prep Time: 5 minutes mins

Cooling time: 4 hours hrs

Total Time: 4 hours hrs 5 minutes mins

Servings: 7 servings

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Ingredients 

1x2x3x

• ▢ ¾ cup sugar
• ▢ 2 cups half and half
• ▢ ½ cup heavy cream
• ▢ ½ teaspoon cinnamon
• ▢ ⅛ teaspoon fine sea salt
• ▢ ½ cup dark chocolate roughly chopped (I used 60% dark chocolate chips)
• ▢ 1½ teaspoons almond extract
• ▢ ½ 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!

Notes

To make this ice cream a bit more decadent, caramelize the almonds first. 

If you don’t happen to have half and half on hand, this ice cream can be made with 1¼ cups each of milk and heavy cream instead.

Nutrition

Calories: 353 kcal | Carbohydrates: 33 g | Protein: 5 g | Fat: 23 g | Saturated Fat: 12 g | Cholesterol: 49 mg | Sodium: 79 mg | Potassium: 246 mg | Fiber: 2 g | Sugar: 25 g | Vitamin A: 495 IU | Vitamin C: 1 mg | Calcium: 113 mg | Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 7/15/13 – recipe notes and photos updated 4/7/21}