Chocolate-Almond Ice Cream with Coconut

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Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on Time:
15 Mins
Total Time:
2 Hours 15 Mins
Yield:
Serves 9
Julianna Grimes
August 2013
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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