clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
toasted almond fudge ice cream in silver tin with metal ice cream scoop

Toasted Almond Fudge Ice Cream recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

  • Total Time: 8 hours 20 minutes
  • Yield: 2 quarts 1x


  • 2 C half & half
  • 1 C heavy cream
  • 8 egg yolks
  • 1/2 C sugar
  • 1/3 C cocoa powder
  • 6 oz dark chocolate shaved (we used a Ghirardelli dark chocolate bar) 
  • 1/2 C hot fudge
  • 1/2 C almonds


  1. Place half & half and cocoa powder in a medium sauce pan over medium-low heat. Heat until mixture starts to boil.
  2. Remove from heat and set aside.
  3. In a mixing bowl, combine sugar and egg yolks and beat until pale and smooth (about 3-4 minutes).
  4. Remove a third of the egg mixture and whisk it into the warm milk and cocoa mix until smooth.
  5. While whisking, constantly add milk mixture to remaining egg mix.
  6. Return mix to sauce pan and heat over low until mixture thickens and reaches 170°F. 
  7. Pour mixture through a fine mesh strainer to remove any egg that may have cooked in the process.
  8. Add whipping cream and stir.
  9. Transfer to air tight container and allow to cool overnight. Make sure at this time you have placed your ice cream container in the freezer to freeze.
  10. 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.
  11. Place cooled mixture into the ice cream frozen container and mix per instructions. 
  12. When ice cream is a soft serve consistency, add shaved chocolate and almonds.
  13. Transfer to bread pan (we suggest a metal pan). Swirl hot fudge (at room temperature) and cover with plastic wrap.
  14. Transfer to freezer and allow to freeze until solid.
  • Author: Superman Cooks
  • Prep Time: 8 hours
  • Cook Time: 20 minutes
  • Category: desserts


  • Serving Size: 1 Cup
  • Calories: 439
  • Sugar: 30.9 g
  • Sodium: 141.5 mg
  • Fat: 25.6 g
  • Carbohydrates: 46.1 g
  • Protein: 9.4 g
  • Cholesterol: 205.9 mg

Recipe Refresh.

our TOP 5 Quick & Easy recipes

you can make in 30 minutes