Food & Cooking Recipes Dessert & Treats Recipes Coffee Ice Cream with Marcona Almonds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 5 mins Total Time: 50 mins Servings: 8 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. Ingredients ¾ cup salted Marcona almonds (3 ounces) ½ cup chopped semisweet chocolate (3 ounces), melted 1 quart coffee ice cream Directions Stir 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. Transfer 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. Scoop ice cream into bowls. Top with remaining almonds. Cook's Notes Ice cream with almonds can be frozen for up to 4 days. Remaining almonds for topping can be stored at room temperature. Rate it Print