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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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