Chocolate Almond Ice Cream Recipe

This rich and creamy chocolate almond ice cream is a true “foundation recipe” for dessert lovers. Packed with deep chocolate flavor from natural cocoa powder, it’s a classic flavor that never goes out of style.

Yes Please!!!

Today we’re diving into what I like to call “One of the best chocolate ice creams.” Basic chocolate almond ice cream, which is anything but basic.

This recipe serves as a jumping-off point for many others. Just like a basic vanilla ice cream, this chocolate almond version holds a sacred spot in my heart.

I shared a basic chocolate ice cream recipe years ago, but I want to walk you through the process of how to get this chocolatey goodness.

Today’s chocolate almond ice cream is for true chocolate and nut fans.

Ingredients:

Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened natural cocoa powder (not Dutch-process)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

Mix-Ins:

• 1 cup sliced or slivered almonds
• 1/2 cup semi-sweet chocolate chunks or chips

Instructions:

Preheat your oven to 350°F (177°C). Spread the almonds in a single layer on a baking sheet.

Bake for 8-10 minutes, stirring halfway, until fragrant and lightly golden. Don’t forget to remove from the oven and let them cool completely before using.

In a medium saucepan, whisk together the granulated sugar, natural cocoa powder, and salt.

Whisk in the whole milk and heavy cream until completely smooth.

Place the saucepan over medium-low heat. Cook, whisking frequently, until the mixture is steaming and the sugar is completely dissolved (about 5-8 minutes). Do not let it boil.

Remove the saucepan from the heat. Stir in the vanilla extract and almond extract. Pour the base through a fine-mesh sieve into a clean bowl to catch any unmixed cocoa lumps.

Cover tightly and refrigerate for at least 4 hours, or overnight, until completely cold.

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions.

During the last 2 minutes of churning, add the completely cooled toasted almonds and the chocolate chunks.

Transfer the soft ice cream to an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface, cover with the lid, and freeze for at least 4 hours until firm.

Practical Notes:

• For easiest scooping, run your ice cream scoop under hot water and wipe it dry between scoops.
• If you don’t have an ice cream maker, see the note above about converting this to a no-churn method!

I don’t normally reach for chocolate desserts if there’s a fruity one on the menu, but I would gladly scoop one of these over any other choice.

By the way, this recipe works well in a standard loaf pan to make a no-churn version if you don’t have an ice cream maker (just add the cooled base into 2 cups of whipped heavy cream before freezing!).

And that’s it. I hope you love this easy chocolate almond ice cream. The recipe is soo easy to make and comes together quickly.

More Chocolate Ice Cream Recipes

• Homemade Rocky Road Ice Cream-No-Churn
• Ninja Mexican Chocolate Ice Cream
• Homemade Dark Chocolate Ice Cream- No Churn