Best 3 Chocolate Almond Ice Cream No Cooking Recipes
Calling all dessert enthusiasts and chocolate lovers: let's embark on a delicious journey to create the ultimate chocolate almond ice cream without the hassle of cooking! With just a few simple steps and readily available ingredients, you can indulge in this creamy, delectable treat that combines the richness of chocolate and the nutty crunch of almonds. Get ready to tantalize your taste buds with this no-cook recipe that transforms ordinary moments into extraordinary dessert experiences. So, gather your ingredients, clear your kitchen counter, and let's dive into the world of frozen indulgence!
Here are our top 3 tried and tested recipes!
CHOCOLATE ALMOND ICE CREAM (NO COOKING)
Just found this recipe and it sounds so good. I have been wanting to buy an ice cream maker and this is a good reason to do so now. This is DH's favorite ice cream and I can't wait to make it for him. Freeze time varies according to the manufacturer of your ice cream machine. Recipe from Southern Living.
Provided by Marie
Categories Frozen Desserts
Time 10m
Yield 1 1/4 quarts
Number Of Ingredients 5
Steps:
- Whisk first 4 ingredients together in a large bowl until blended.
- Cover and chill for 30 minutes.
- Pour milk mixture into freezer container of a 1 quart ice cream maker and freeze according to manufacturer's directions.
- Remove container with ice cream from ice cream maker and place in freezer for 15 minutes.
- Stir almonds into prepared ice cream.
- Transfer to an airtight container and freeze for 1 1/2 hours or until firm.
CHOCOLATE ALMOND ICE CREAM
"It wouldn't be the Fourth of July for our family without this special treat," writes Alice Hicken of Heber City, Utah. "Even though electric models make it easier, I still prefer to hand-crank ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 704 calories, Fat 46g fat (25g saturated fat), Cholesterol 204mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 2g fiber), Protein 10g protein.
ANN 'S ALMOND CHOCOLATE ICE CREAM DAIRY FREE
I made Horchata De Almendra (Almond Horchata) milk from here on zaar to make this non dairy ice cream! Great for the lactose intolerant! And full of almond flavor. Be sure to use sweetened almond milk as in these 2 recipe #230449 or recipe #229086 because there is no additional sugar in this recipe. Strain it well so it is smooth. or if not it will have a little texture. The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Provided by Rita1652
Categories Frozen Desserts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
- Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.).
- Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight).
- Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
- Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. .
- If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
- Garnish with chocolate covered almonds.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your ice cream will be. Use real cream and milk, pure cocoa powder, and fresh almonds.
- Chill your ingredients thoroughly: This will help the ice cream freeze more evenly and smoothly.
- Don't overmix the ice cream: Overmixing can make the ice cream grainy. Mix just until the ingredients are combined.
- Freeze the ice cream for at least 4 hours: This will allow the ice cream to develop its full flavor and texture.
- Serve the ice cream immediately: Ice cream is best enjoyed fresh. If you need to store it, keep it in the freezer for up to 2 weeks.
Conclusion:
This chocolate almond ice cream is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor, crunchy almonds, and smooth texture, this ice cream is sure to be a hit with everyone. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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