Dark cocoa, roasted almonds and shaved coconut are added to this no-cook frozen dessert of Chocolate-Almond Ice Cream with Coconut.
1 cup sugar
1/2 cup unsweetened dark cocoa
2 teaspoons vanilla bean paste
1/4 teaspoon salt
1 (7.5-ounce) jar marshmallow creme
1/2 cup crème fraîche
4 cups whole milk, divided
2 tablespoons light-colored corn syrup
1/3 cup chopped salted roasted almonds
1/3 cup toasted unsweetened shaved coconut
How to Make It
Combine first 5 ingredients; beat with a mixer until smooth. Beat in crème fraîche and 1 cup milk. Stir in 3 cups milk and corn syrup. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
Stir almonds into ice cream; scrape ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm. Scoop about 3/4 cup ice cream into each of 9 bowls; sprinkle coconut evenly over ice cream.