Toasted Almond Fudge Ice Cream

Gobs of fudge, loads of toasted almonds, and real dark chocolate make this homemade Toasted Almond Fudge Ice Cream a must have summer treat!

Ice cream makes everything better. I learned that long ago, when my father would take me and my brother to the ice cream shop to celebrate baseball victories, lament losses, or just for a cold treat on a hot summer day. Back then, before Cookie Dough, Chubby Hubby, or Peanut Butter and Jelly Ice Cream, my favorite was Chocolate Almond. And Friendly’s had a flavor called Toasted Almond Fudge that was my favorite.

When I told Keith, he smiled with recognition. He worked at Friendly’s when he was young, and he remembered the Toasted Almond Fudge Ice Cream. His memories were not nostalgically happy like mine though: he hated scooping hard ice cream out of cold containers. Even so, Keith agreed to recreate my favorite Toasted Almond Fudge Ice Cream recipe, using our ice cream maker. He used three kinds of chocolate and toasted almonds to impart some super rich flavor. Honestly, this ice cream is even better than my childhood memories. With this stuff in the house, who needs Ben & Jerry?

Serve it: alone or on top of a warm Double Chocolate Olive Oil Brownie.

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• Toasted Almond Fudge Ice Cream recipe

Ingredients

• HALF AND HALF: a mixture of half & half and heavy cream makes the ice cream creamy
• HEAVY CREAM: heavy cream (whipping cream)
• EGG YOLKS: egg yolks from large or extra large eggs
• SUGAR: granulated sugar
• COCOA POWDER: natural, unsweetened cocoa powder (cacao powder)
• DARK CHOCOLATE: dark chocolate bars, shaved (we used Ghirardelli dark chocolate bar) 
• HOT FUDGE: chocolate fudge topping (we like Hershey's or Smucker's Hot Fudge Topping)
• ALMONDS: we toast the almonds to bring out the flavor

*see recipe card for quantities.

Instructions

1. Warm and Mix Half & Half with Cocoa Powder: Place half & half and cocoa powder in a medium sauce pan over medium-low heat. Heat until mixture starts to boil. Remove from heat and set aside.
2. Combine Sugar and Egg Yolks: In a mixing bowl, combine sugar and egg yolks and beat until pale and smooth (about 3-4 minutes).
3. Combine with Cocoa Mix: Remove a third of the egg mixture and whisk it into the warm milk and cocoa mix until smooth. While whisking, constantly add milk mixture to remaining egg mix.
4. Thicken: Return mix to sauce pan and heat over low until mixture thickens and reaches 170°F. 
5. Strain: Pour mixture through a fine mesh strainer to remove any egg that may have cooked in the process.
6. Add Whipping Cream and stir.
7. Transfer to air tight container and allow to cool overnight. Make sure at this time you have placed your ice cream container (from ice cream maker) in the freezer to freeze.
8. Toast Almonds: In a small sauce pan, place almonds and heat over medium high heat for 6-8 minutes tossing until toasted. Chop in medium fine pieces.
9. Mix in Ice Cream Maker: Place cooled mixture into the frozen ice cream frozen container and mix in ice cream maker per instructions. 
10. Add Chocolate and Almonds: When ice cream is a soft serve consistency, add shaved chocolate and almonds.
11. Swirl in Fudge and Cover: Transfer to a metal or tin pan (we use a bread pan). Swirl hot fudge (at room temperature) and cover with plastic wrap.
12. Freeze: Transfer to freezer and allow to freeze until solid.

Variations

• Dairy Free: substitute almond milk, oat milk or coconut milk for half & half and heavy cream
• Double Chocolate: add chocolate chips or more dark chocolate chunks or brownie pieces directly to the ice cream mixture.
• Deluxe: add swirls of caramel, or pieces of toffee, or shredded coconut

Storage

• Store in an airtight container in the freezer for up to one month.
• Make Ahead: Make chocolate ice cream mixture the day before you want to serve it. Mix in ice cream maker and freeze overnight.

FAQ

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