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 

 

How to make Hot Fudge Sauce I Hot Fudge Sauce

Warmer days seem to be around the corner though I have nothing to complain about this past Winter. Almost felt like a mix of Spring, Summer, winter and a little bit of rain!! Having said that who doesn’t love care-free summer days, when you and the kids can down a tub of ice-cream and not have a care in the world! This post is for one of those days..in the very near future.

One of my favourite indulgences is smooth creamy Vanilla ice-cream drenched in luscious Hot fudge Sauce, topped with nuts and sprinkles and candy and more sauce and…… well that would be a definition of my boys’ Sundae not mine! :) I would just stop at the nuts. A good big handful of it.

When I first made this Hot fudge Sauce from Dorie Greenspan’s “Baking From My home to yours”, boy was I in chocolate heaven..mmm finger liking good indeed! This makes a good batch and can be frozen too. My boys being chocolate fans, this is on their list of favorites too! The best part about this sauce is it forms a nice shell the minute it hits the cold ice cream…delicious!

You can use Bittersweet or Semi Sweet chocolate for this. I prefer Semi-Sweet.

You will need:

Makes: 1 ¼ cups

½ stick or 4 tbsp Unsalted butter, cut into 8 pieces

6 ounces Bittersweet or Semi sweet Chocolate, finely chopped

¾ cup Heavy cream

3 tbsp Light corn Syrup

2 tbsp Sugar

¼ tsp Salt

Set a glass or steel bowl over another pot of simmering water. The bowl shouldn’t touch the water. Put the butter in the bowl, top with the chocolate and heat, stirring occasionally until melted. Remove from heat one its smooth.

In another pan, stir together the cream, corn syrup, sugar and salt. Combine and bring to a boil. Boil for a minute and then remove from heat. Pour ¼ of this mixture onto the chocolate and using a rubber spatula combine in circles. When combined add the remaining cream in two additions and stir until smooth and shiny. Allow to cool for 10 minutes before using or transfer to an air-tight container.

If chilled, this sets up hard. To use it, warm gently in the microwave on low power setting to melt it and make it shiny and smooth again.

Top your favorite ice cream with this warm sauce and enjoy!

This is for Srivalli's Kid's Delight event, guest hosted by Kalyani, themed on Chocolates.

This event is part of the Blogging Marathon Series. I’m taking part in a blogging event after a really long time and exactly what I needed to get me back into blogging! More posts to come :)


Do check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74