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

Julianna Grimes
Recipe by Cooking Light August 2013

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Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins
Yield:
Serves 9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

289 calories; fat 11.1g; saturated fat 5.5g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 150mg; calcium 0mg.
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