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Indulge in the irresistible delight of homemade dark chocolate truffle ice cream with toasted almonds! This rich and creamy dessert recipe combines the velvety smoothness of chocolate with the cool refreshment of ice cream. Discover the perfect balance of flavors and textures in every spoonful.
Easy to make and impossible to resist, this chocolate truffle ice cream recipe will satisfy your cravings and leave you wanting more. Try it today and treat yourself to a heavenly frozen delight!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Ice cream is awesome!
I think it would be difficult to find someone who disagrees with that statement.
What’s your favorite flavor of ice cream?
Now, favorite flavor of ice cream is a up for tons of debate.
I’m actually not a huge fan of chocolate ice cream. I usually find it too one-dimensional, too thick, too boring, too… chocolaty.
I guess my favorite would be chocolate mint chip.
I’m also a fan of the more experimental flavors (salted caramel, basil, olive oil, herbs, and liquors, etc…).
But, when I asked my husband what flavor he wanted me to make, he wanted rocky road ice cream. So, this time I’ll make a nice traditional ice cream and next time I’ll get to experiment a bit.
the reviews are in!
Getting back to this Chocolate Truffle Ice cream… It’s simply fabulous!
Full of flavor and great texture without being one-dimensional or overly sweet.
I think my husband said it best when he said, “this is beyond good!”.
change it up
Chocolate ice cream can be the base for lots of flavor combinations.
Try chocolate cherry, chocolate candy bar, add Oreo cookies, or coconut.
Or add cinnamon and chile powder for Mexican chocolate ice cream.
recipe notes
I used a good quality 60% cacao chocolate.
I made the ice cream with the almonds already mixed in, and I toss on a handful of mini marshmallows for his bowl so that he has rocky road.
For my bowl, I top it with a little salted caramel sauce.
Which leads me to believe that this would be amazing if you added 1/2 teaspoon of Fleur De Sel to the chocolate mixture so that you’d have salted chocolate ice cream. mmmm
With that, I give you, Dark Chocolate Truffle Ice Cream with Toasted Almonds. Enjoy!
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Dark Chocolate Truffle Ice Cream with Toasted Almonds Recipe
Dark Chocolate Truffle Ice Cream with Toasted Almonds
Ingredients
- 7 ounces dark chocolate 60% to 75% cacao, finely chopped
- 2 cups plus 2 tablespoons whole milk
- 1/3 cup unsweetened cocoa powder
- 6 large egg yolks
- 13 tablespoons sugar divided use
- ¼ cup heavy whipping cream
- ¼ cup slivered almonds toasted
Instructions
- Place chocolate in a medium bowl, and microwave in 30 second increments stirring between each until it’s mostly melted. Or, melt chocolate in a double boiler. Stir chocolate until completely melted and smooth. Set melted chocolate aside; let cool slightly.7 ounces dark chocolate
- Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.2 cups plus 2 tablespoons whole milk, 1/3 cup unsweetened cocoa powder
- Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.6 large egg yolks, 13 tablespoons sugar
- Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for at least 4 hours or overnight.13 tablespoons sugar, ¼ cup heavy whipping cream
- Process custard in an ice cream machine according to manufacturer's instructions, adding toasted almonds in the last minute of mixing. Transfer to another container; freeze before eating.¼ cup slivered almonds
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
myFudo
Am not sharing my choco with anyone 🙂 its really good. Nice pictures and your blog is great its very user friendly. Your new reader 🙂
Tres Delicious
it’s quite delish. So glad I made it.
cindy
man this is delicious! Rocky road is my favorite of all time but Baskin Robbins is a rare commodity. Now I’ll make it myself all the time…awesome.
Saro
This is in fact, my favorite flavor of ice cream. It’s still blazing hot down here in Southern California so I’m so glad I gave this recipe a try over the weekend. Your photos are beautiful also.