Skip to main content

Rich Chocolate Almond Ice Cream

Rich Chocolate Almond Ice Cream




2 quarts


55 minutes


0 0 votes


  • 3/4 cup sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 tablespoons Fleischmann's® Corn Starch
  • 1/8 teaspoon salt
  • 2 cups 2% milk
  • 1/3 cup Crown® Lily White® Corn Syrup
  • 2 egg yolks, slightly beaten
  • 2 cups heavy cream OR whipping cream
  • 1-1/2 teaspoons pure vanilla extract
  • 3/4 cup slivered almonds, toasted



  1. Combine sugar, cocoa, corn starch and salt in a 3-quart saucepan. Gradually stir in milk until smooth. Stir in corn syrup and egg yolks.
  2. Bring to boil over medium heat, stirring constantly; boil 1 minute. Pour into a large bowl; press plastic wrap to surface of mixture. Refrigerate at least 2 hours or until chilled. Stir cream and vanilla into chilled custard mixture.
  3. Freeze in a 2-quart ice cream freezer following manufacturer’s instructions. Add almonds 5 minutes before removing from ice cream freezer. Transfer to freezer container; cover and freeze until desired firmness is reached.

COCONUT VARIATION: Add 1/2 to 3/4 cup sweetened flaked coconut (toasted if desired) along with almonds.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews