Chocolate-Almond Ice Cream with Coconut

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.

Yield: Serves 9
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 2 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 11.1g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 150mg
  • Calcium: 0.0mg


  • 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. 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. 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.
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