Super Creamy Dark Chocolate Ice-Cream With Roasted Slivered Almonds

I have been dying to try my ice-cream bowl which I got it free when I purchased the Breville stand mixer. Before that, I need to decide on the type; ice-cream, gelato, sorbet or granita. According to Breville’s booklet,  ice-cream has the highest percentage of  fat among them. It consists of a combination of milk, cream, sugar and eggs. There are also ice-cream recipes that do not require any eggs. Gelato is a milk based ice that is lower in fat compared to French and American-style ice-cream and are usually flavored with fresh fruits, syrups or coffee. Sorbet is a frozen dessert typically flavored with fruit while granita is an ice-based dessert. It took me forever to decide on both the type and flavor because being an ice-cream freak, I love almost every flavor that are out there. After a long long thought, I finally settled on dark chocolate ice-cream, a classic flavor.

I was busy with my work yesterday and I have to use up my opened bottle of cream ASAP. Mr. D kindly offered to help me to prepare the ice-cream mixture. Making your own ice-cream is not difficult at all especially when you have an ice-cream maker. It’s superbly fun and rewarding (in terms of taste). I am extremely delighted with the end result. Our homemade ice-cream is super creamy and I love the crunchy bits of roasted almonds in the ice-cream. The dark chocolate flavor is so intense that it feels like chocolate fireworks explosions in your mouth. This easily beats any ice-cream sold in the supermarkets.

IMG_6342Chopped dark chocolate

IMG_6368Roasted almonds

17Such great fun churning your own ice-cream!

IMG_6454Tadaa…Yippie!  \(^ ^)/

Dark Chocolate Ice-Cream With Roasted Almonds (Modified from The Cilantropist)


  • 1 cup full cream milk
  • 2 egg yolks
  • 2 cups heavy cream
  • 1/4 cup and 1 tbsp of Nestle cocoa powder
  • 1 tbsp of instant coffee powder
  • 2/3 cup sugar
  • 170g of 70% dark chocolate (chopped)
  • 1 tsp vanilla
  • 1/2 cup roasted slivered almonds


  1. Place the milk into a bowl (big enough to hold 3 cups of liquid). Whisk 2 egg yolks in a separate bowl and put both bowls aside.
  2. Combine heavy cream, cocoa powder, instant coffee and sugar in a large saucepan. Whisk well to evenly incorporate the solids. Then, heat over medium-high heat until it just boils.
  3. Remove the pan from the heat and whisk in the chocolate in 3 additions, making sure that all chocolate pieces are dissolved before continuing.
  4. Using a soup ladle, transfer a small amount of the warm chocolate mixture to the small bowl with the egg yolks; add the hot liquid all at once to the yolks, whisking the yolks constantly.
  5. Transfer the entire contents of the small bowl into the saucepan and return to medium-high heat. Heat the chocolate mixture, stirring constantly, until the liquid begins to thicken slightly.
  6. Remove the pan from the heat. Add the hot chocolate mixture into the bowl that contains the milk.
  7. Stir in the vanilla until everything is smooth and then transfer the bowl to the fridge to let it cool completely (2-4 hours).
  8. Start the mixer on the lowest speed. Pour the chilled ice-cream mixture into the freezer bowl and let it churn for 15 min. Add roasted almonds and churn for another 5 min or until desired consistency is reached.
  9. Keep the ice-cream in a freezer safe container. You can eat the ice-cream as it is or with your favorite toppings. 🙂

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One thought on “Super Creamy Dark Chocolate Ice-Cream With Roasted Slivered Almonds

  1. Mango Sorbet « PonPeKo 01/01/2013 at 7:19 PM Reply

    […] first homemade ice-cream attempt was lip-smacking good and I thoroughly enjoyed the whole ice-cream making process. This […]

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