This Burnt Almond Fudge Ice Cream is creamy, rich and chocolatey. And as a bonus, it’s super easy to make!
Summer is in full swing at our house. Our neglected yard is getting some much needed help now that I have four boys home. The phone is ringing off the wall with friends calling to see if said boys can play. The AC is crankin’. The freezer is stocked with popsicles. And we are using every excuse we can find to make homemade ice cream.
I am completely smitten with homemade ice cream and if calories weren’t an issue, I would eat it every single day. Even in the dead of winter. But of course it is absolutely perfect for summertime.
I am always looking for new ice cream recipes to try, as well as changing up some of my favorites by adding different ingredients. I love a good custard based ice cream like my Rocky Road Ice Cream, but sometimes I want something easier.
While perusing my cookbooks, I found a recipe for vanilla ice cream that called for sweetened condensed milk. That stuff makes anything yummy, so I decided to give it a try. I was in the mood for chocolate ice cream, so I added cocoa and toasted almonds and hoped it would work out.
Oh my gosh. Did it ever! For how quick it was to make, I was surprised at how rich and creamy this ice cream turned out. So yummy! I can’t wait to experiment with different flavors. Somebody’s got to. 🙂
MORE TASTY HOMEMADE ICE CREAM RECIPES:
- Raspberry Ice Cream
- Chocolate Oreo Ice Cream
- Oreo Ice Cream
- Rocky Road Ice Cream
- Cinnamon Ice Cream
- Butterfinger Ice Cream
- Chocolate Caramel Ice Cream
- Vanilla Ice Cream
- Blueberry Ice Cream
- Chocolate Cookie Dough Ice Cream
- Peanut Butter Cup Ice Cream
BURNT ALMOND FUDGE ICE CREAM RECIPE
Burnt Almond Fudge Ice Cream
Rich chocolate ice cream with toasted almonds
Ingredients
- 1 can sweetened condensed milk
- 1/2 cup cocoa
- 2 cups cream
- 1 cup milk
- 1 Tbsp vanilla
- 1 cup toasted almonds, chopped
Instructions
- Combine sweetened condensed milk and cocoa in a small saucepan. Cook and stir over medium low heat till thick and creamy, about 3-4 minutes. Cool slightly.
- Stir in cream, milk, and vanilla. Chill for 6-8 hours or till very cold.
- Churn in an ice cream maker according to manufacturer's instructions. Add almonds during last few minutes of freezing time.
- Pour into an airtight container and freeze for about 2 hours.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 464Total Fat: 41gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 95mgSodium: 151mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 10g
original photo- photos updated 8-2015
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What size ice cream freezer do you use for this! My freezer is a 6 qt.
Thank you for the recipe!!!
My name is Matthew…..every week I ask someone I care about, “What’s your favorite ice cream?”…..and then I make their favorite flavor and bring it to their home. This morning I texted my sister Ann who has recently been diagnosed with a serious illness.
I think it was a nice break for her to talk about ice cream rather than chemotherapy and CTScans.
So her favorite flavor is…..guess….
Farr’s ice cream makes burnt almond fudge and I believe that cache valley buys their ice cream from them. My dad worked at the original factory and store in Ogden by the LDS temple for 26 years. Farr’s distributes in a lot of western states now and I’m 99% sure that Arizona is one of them. So if a local store near carries Farr’s ice cream, request burnt almond fudge ice cream from them! Also, a personal recommendation or two since i have tried pretty much every flavor, their seasonal flavors are amazing like bear lake raspberry in late spring and summer, pumpkin in the fall, candy cane and fire stick in the winter are exquisite. Also, if you love almonds you have got to try almond divinity!
P.S. Blue Bunny has a roasted almond fudge that is pretty good and i know they are all over the country. So does Russell’s ice cream. I’ll let you in on something, if you can get Russell’s, it’s Farr’s! The Farr family bought out the Russell brothers years ago but kept the name, the brand, the pretty new at the time production facility, the trucks, and everything else.
Thanks for all the info Steve! I have got to try the Bear Lake Raspberry, as well as the Almond Divinity. They both sound amazing!
So yummy!!
So excited to try this! I was traveling through Utah this last week and my family decided to stop in Beaver, UT at the Cache Valley Cheese outlet. They had some Burnt Almond Fudge ice-cream and it was so very tasty! I’m so glad you posted this. Now I won’t have to drive up from AZ to UT to have some of this ice cream! Thank you!
Oh man, the Cache Valley ice cream is amazing! Wish I lived closer to it too. Although it’s probably good that I don’t. 😉
Hi! This looks soooo luscious and tempting… Thanks for sharing the recipe 🙂 do you have to keep stirring it while its in the freezer?
Nope, you don’t have to stir it in the freezer. It just needs to hang out in there for awhile to harden and let the flavors blend. 🙂