Ann's Almond Chocolate Ice Cream Dairy Free Recipe

Name: Ann's Almond Chocolate Ice Cream Dairy Free
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 cups almond milk; 1 teaspoon vanilla extract; amaretto; egg yolks; 1/2 cup chopped semisweet chocolate; 1/4 cup slivered almonds; chocolate covered almonds; 1/2 cup sugar; 1/4 cup cocoa powder; 2 tablespoons cornstarch; 1/4 teaspoon almond extract; almond horchata

Indulge in this creamy, dreamy dairy-free almond chocolate ice cream! Made with homemade almond horchata (recipe inspiration from Zaar!), this decadent dessert is perfect for lactose-intolerant individuals and almond lovers alike. The rich almond flavor shines through in every bite. Using sweetened almond milk (like recipes #230449 or #229086) ensures the perfect sweetness without added sugar. For a luxuriously smooth texture, be sure to thoroughly strain your almond horchata. A slightly textured result is acceptable if you prefer.

Prep Time 20 mins

Cook Time 60 mins

Calories 107.4 kcal

Protein 7g

Rating 5.0 (1 Reviews)

Ann's Almond Chocolate Ice Cream Dairy Free

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ann's Almond Chocolate Ice Cream Dairy Free

2 cups almond milk
1 teaspoon vanilla extract
amaretto
egg yolks
1/2 cup chopped semisweet chocolate
1/4 cup slivered almonds
chocolate covered almonds
1/2 cup sugar
1/4 cup cocoa powder
2 tablespoons cornstarch
1/4 teaspoon almond extract
almond horchata

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Ann's Almond Chocolate Ice Cream Dairy Free? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Ann's Almond Chocolate Ice Cream Dairy Free

Make almond horchata according to your preferred recipe (e.g., Zaar recipes #230449 or #229086). Ensure it's well-strained for a smooth ice cream.
In a large bowl, whisk together the almond horchata, cocoa powder, and vanilla extract until well combined.
In a separate bowl, whisk together the cornstarch and a small amount of the almond horchata to create a smooth slurry.
Gradually add the cornstarch slurry to the main mixture, whisking constantly to prevent lumps.
Pour the mixture into a saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
Remove from heat and let the mixture cool completely. Stir occasionally to prevent a skin from forming.
Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to allow it to firm up completely before scooping and serving.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

Fat

17g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Fruit Easy European Summer Vegetarian Frozen Desserts Italian Chocolate Nuts Food Processor Blender Stove Top Dietary Seasonal Free Of Something Taste Mood Sweet Equipment Small Appliance Presentation Served Cold Dairy Free