Dark cocoa, roasted almonds and shaved coconut are added to this no-cook frozen dessert of Chocolate-Almond Ice Cream with Coconut.
Cooking Light AUGUST 2013
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.
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