Chocolate-Almond Ice Cream with Coconut

Chocolate-Almond Ice Cream with CoconutRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Dark cocoa, roasted almonds and shaved coconut are added to this no-cook frozen dessert of Chocolate-Almond Ice Cream with Coconut.


Serves 9
Total time: 2 Hours, 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 15 Minutes

Nutritional Information

Calories 289
Fat 11.1 g
Satfat 5.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 150 mg
Calcium 0.0 mg


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


1. 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.

2. 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.