Coffee Ice Cream with Marcona Almonds

Published: Apr 16, 2013

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Yields:

Prep Time:

5 mins

Total Time:

50 mins

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If you can't find Marcona almonds, use roasted, salted almonds instead. After stirring the nuts into the softened ice cream, refreeze the mixture so it can firm back up before serving.

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Ingredients

3 oz. salted Marcona almonds
3 oz. chopped semisweet chocolate
1 qt. coffee ice cream

Directions

1. Step 1Stir almonds into melted chocolate. Transfer almonds, a few at a time, to a parchment-lined baking sheet using a fork, letting excess chocolate drip off. Freeze for 10 minutes, then coarsely chop almonds.
2. Step 2Transfer ice cream to a bowl, and let stand at room temperature for 5 minutes to soften. Stir half the chocolate-covered almonds into the ice cream, and cover with plastic wrap. Freeze until firm, at least 30 minutes.
3. Step 3Scoop ice cream into bowls. Top with remaining almonds.
  
  Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.