Chocolate Cherry Almond Ice Cream Recipe

Indulge in this decadent Chocolate Cherry Almond Ice Cream! This recipe, perfected after countless experiments, delivers an irresistible symphony of rich chocolate, juicy cherries, and crunchy almonds. A summer sensation guaranteed to become your new favorite dessert! Prep time includes freezing time.

Prep Time 730 mins
Cook Time 730 mins
Calories 357.1 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Chocolate Cherry Almond Ice Cream 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Cherry Almond Ice Cream

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How to Make Chocolate Cherry Almond Ice Cream

  1. Preheat oven to 350°F (175°C).
  2. Spread 1 cup whole almonds in a thin layer on a shallow baking pan.
  3. Bake for 5-8 minutes, stirring occasionally, until lightly golden brown. Cool completely before using.
  4. In a large bowl, beat 4 large egg yolks with 2 cups heavy cream on low to medium speed until combined. Set aside.
  5. In a large saucepan, whisk together 1 cup granulated sugar and ½ cup unsweetened cocoa powder.
  6. Gradually whisk in the egg yolk mixture.
  7. Cook over medium heat, stirring constantly, until the mixture thickens and is very hot (do not boil!).
  8. Remove from heat and cool completely to room temperature.
  9. Stir in the remaining 4 cups heavy cream, 1 teaspoon almond extract, and 1 teaspoon vanilla extract. Blend well.
  10. Cover and refrigerate the mixture for at least 6 hours.
  11. Pour the chocolate mixture into your ice cream maker or a freezer-safe container.
  12. Gently fold in 1 cup pitted fresh cherries and the toasted almonds.
  13. Freeze for at least 6-8 hours, or overnight, until solid.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

102g

Fat

58g

Carbs

10g