Chocolate almond ice cream


Jeff Williams

Arkansas Game & Fish Commission


½ cup packed dark brown sugar

½ cup white sugar

¾ cup sifted cocoa powder, sifted

Pinch salt

1 cup whole milk

2 cups heavy cream

½ teaspoon vanilla extract

½ teaspoon almond extract

¾ cup finely chopped toasted almonds

Whisk brown sugar, white sugar, cocoa powder and salt. Add milk; beat until ingredients dissolve. Stir in cream, and vanilla and almond extracts. Cover; refrigerate at least an hour, overnight if possible.

Turn on ice cream maker; pour mixture into frozen freezer bowl and mix 15 minutes. Add almonds; mix until thickened, about 10 minutes. For a firmer consistency, put ice cream in air-tight container in freezer for 2 hours. Makes about 5 cups.

– Nancy Ledbetter.

Ice Cream Shell

Try this crunchy shell with homemade ice cream. Baking pieces can be any variety – chocolate, peanut butter, Andes mints, for example. Store in glass jar at room temperature up to a week. Reheat, uncovered, in microwave on half power about 40 seconds or until soft but not warm. Stir and add to ice cream.


11- to 12-ounce package baking pieces

¼ cup vegetable or coconut oil

Place ingredients in microwave-safe bowl; stir. Cook at half power 1 minute; stir. Continue to cook in 30-second intervals, stirring after each, until almost melted. Remove; stir until completely melted. Pour over ice cream; allow to harden 30-60 seconds.

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