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Rich Chocolate Almond Ice Cream

  • Intermediate
  • 2 quarts
  • 55 min
Baking Success Or Baking Mess


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


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.

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.

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.

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