WOYP Day # 48 Roasted Almond (Eggless) Chocolate Ice Cream

We've had plenty hot days here in Atlanta already and my boys are constantly asking for cold stuff to cool them off. We've had our fair share of ice-creams and desserts but its never enough!! :D I'm a big fan of Chocolate Ice-cream and Almonds on Chocolate ice cream is one of my favorite toppings. Crunchy nuts in every bite of creamy chocolatey goodness mmmm..! Once you have the right ice cream base, the mix-in options and possibilities are endless. I’ve used roasted Almonds (roasting instructions below) but you can use mini chocolate chips, mini marshmallows, roasted cashew nuts and pretty much anything you want :) This is an easy Eggfree Chocolate ice-cream. 

 
I’ve switched to using Organic Cacao Powder ever since our local Costco began selling it last year. Cacao powder is made from beans that are fermented but not roasted. These beans are processed at a lower temperature and then milled into a powder. This yields a bitter, more nutritionally rich powder. Cocoa Powder on the other hand is made from beans that have fermented and roasted, typically processed at much higher temperatures. This yields a slightly less bitter, darker powder which has lost some of its nutritional value. I’ve used Cocoa powder for a very long time but I’m loving Cacao powder. I use it extensively in baking, frostings, ice-creams, smoothies. It yields a rich tasting end product and I’m glad I made the switch. Cost wise it has been pretty effective and not expensive. If you come across this, grab a bag and you won’t regret it. 

 
The end result will taste only as good as the ingredients you use. So make sure to use organic ingredients if available. I’ve also used an Ice-cream maker but if you don’t have one, I’ve included no-churn instructions too. 

 

Roasted Almond Chocolate Ice- Cream
You will need:

7 oz Condensed Milk
1/4 cup Organic Cacao Powder *
1 1/4 cup Heavy Cream
1/4 cup Whole Milk
2 tsp pure Vanilla extract
1/4 Roasted Almonds, chopped (instructions below)

*If you don’t have Cacao Powder you can substitute with a good quality unsweetened Cocoa powder.
 

In a saucepan, combine the condensed milk, whole milk and Cacao powder. On low heat whisk to combine until smooth and slightly thickened, about 3 minutes. Turn off heat and allow to cool. This ensures the cacao powder dissolves well and there is no powdery residue mouth feel once the Ice-cream is churned.

 

To this, add the Heavy cream and vanilla extract. Combine well. Transfer to a container and chill for 6-8 hours or overnight. Churn in ice-cream maker as per manufacturer instructions. Half way through churning, stir in the chopped roasted almonds. Transfer to an air-tight container and freeze for 4 hours or overnight.

No-churn instructions: (No ice-cream maker)
 

In a saucepan, combine the condensed milk, milk and Cacao powder. On low heat whisk to combine until smooth and slightly thickened, about 3 minutes. Turn off heat and allow to cool completely.

Chill a large bowl and beaters for 20 minutes. Pour whipped cream into chilled bowl. Add vanilla and beat on medium low speed until soft peaks form.  To this gently stir in the cooled Cacao-condensed milk mixture. Combine gently using a spatula. Chill this mixture for 20 minutes and then rewhip using a hand held beater until thick and stiff. Add the chopped nuts and fold in gently.  Transfer to an air-tight container and freeze for 4 hours or overnight. 

 

To Roast Almonds:

Place nuts evenly on a small baking sheet or pan. Place in a 335F pre-heated oven. Bake for 5 minutes, stir nuts and return for another 2-3 minutes. Keep an eye on the nuts if they are browning too quickly remove from the oven and transfer nuts to a plate immediately. Nuts continue to cook if left on the hot baking sheet. 

 

To serve:

Set the ice-cream out on the countertop for 2-3 minutes before scooping. Scoop into bowls, top with more chopped roasted almonds and this super awesome, easy Hot Fudge sauce. This is sure to transport you to Chocolate Heaven! :D