Chocolate Almond Crunch Ice Cream

July 19th, 2014 5:35 pm by Kelly Garbato

2014-07-08 - Chocolate Almond Crunch IC - 0004 [flickr]

I fucking love almonds. If you fucking love almonds too, this just might be the recipe for you.

Creamy, almond-flavored ice cream laced with delicious chunks of chocolate-covered toasted almonds; is there anything else to say? I didn’t think so.

2014-07-08 - Chocolate Almond Crunch IC - 0005 [flickr]

Chocolate Almond Crunch Ice Cream

Ingredients

(for the ice cream batter)
2 cups soy creamer, plain or vanilla
1 cup almond or soy milk, plain or vanilla, divided
2 tablespoons arrowroot powder
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

(for the chocolate almonds)

3/4 cup almonds, toasted
3/4 cup chocolate chips
1 teaspoon coconut oil

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, and sugar; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla and almond extract and whisk well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. Next, make the chocolate almonds! In a microwave-safe bowl, heat the chocolate chips for one minute. Stir and continue to microwave in thirty-second increment, stirring each time, until the chocolate is fully melted. Stir in the toasted almonds, mixing to coat. Spread the mixture out on a cookie sheet lined with parchment paper (as thinly as possible, so it’s easier to break up) and place the whole cookie sheet in the fridge. After an hour, remove the cookie sheet and break the chocolate-covered almonds into bite-sized pieces. If this is too difficult to do by hand, break them into larger squares; place these in a food processor and pulse once or twice, until broken into smaller pieces. Transfer the candy to a covered container and refrigerate (or freeze) until use.

5. To make the ice cream, process the batter according to your ice cream machine‚Äôs directions. Add the chocolate covered almonds as you transfer the finished ice cream to a storage container, mixing them in gently (but thoroughly) by hand. I wouldn’t recommend adding the almonds mid-cycle, as these could clog up your machine. (Been there, done that!)

6. Enjoy immediately or pop it in the freezer for a firmer dessert!

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