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Chocolate-Almond Ice Cream with Coconut

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on time 15 mins
Total time 2 hrs, 15 mins
Yield Serves 9
Dark cocoa, roasted almonds and shaved coconut are added to this no-cook frozen dessert of Chocolate-Almond Ice Cream with Coconut.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.