Burnt Almond Fudge Ice Cream

Burnt Almond Fudge Ice Cream combines the deep, indulgent flavors of chocolate with the satisfying texture of toasted almonds, making it a delicious crowd-pleaser that’s sure to bring back childhood memories! Whether you’re making it for a special occasion or just because, this rich and creamy dessert with a delightful crunch is sure to become a favorite in your homemade ice cream collection!

Burnt Almond Fudge Ice Cream isn’t just a modern creation; it actually has roots that go way back. Believe it or not, a version of this treat was served at President Lincoln’s second inaugural ball in 1865! While the original might not have had the chocolate base that we love today, it’s clear that this favorite flavor combination of almonds and cream has been a hit for centuries.

You may, like me, be wondering why it’s called “burnt” almond rather than “roasted” almond, and honestly, I have no idea! I did a little internet sleuthing to see if I could figure it out, but alas, no answer. So, um, don’t burn your almonds for this ice cream. They will be bitter and not super tasty. Just roast them and call it a day!

This Burnt Almond Fudge Ice Cream recipe stands out not only for its delicious taste but also for its use of a custard base made with whole eggs, which adds a richness and smoothness that you won’t find in the grocery store. The richness of the chocolate ice cream base pairs beautifully with the nutty crunch, making each bite a little piece of heaven. Plus, the homemade aspect allows you to control the ingredients, ensuring you get the best flavor without any unnecessary additives. And let’s be honest, there’s something so satisfying about whipping up your own batch of ice cream at home!

If you love almonds as much as I do, be sure to try my recipes for Toasted Almond Ice Cream, Almond Joy Cookies, Quick and Easy Almond Croissants, San Jose Burnt Almond Cake, and Chocolate-Dipped Almond Biscotti!

Why We Love This Recipe

• This recipe offers a nostalgic nod to simpler times, yet it stands out in today’s dessert scene with its unique blend of classic flavors and modern indulgence. It’s both comforting and refreshingly different.
• The custard base, enriched with whole eggs, delivers an ultra-smooth, velvety ice cream that feels like pure indulgence in every scoop.
• The intense, rich chocolate flavor, crafted from both unsweetened chocolate and cocoa powder, is perfectly complemented by the satisfying crunch of toasted almonds, making each bite a delightful balance of sweet and nutty.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Unsweetened Chocolate – Provides a deep, rich chocolate flavor that serves as the foundation of this ice cream.
• Unsweetened Cocoa Powder – Adds an extra layer of chocolatey goodness, enhancing the overall flavor profile.
• Milk – The liquid base that combines with the cream to create the right texture; whole milk is best for richness, but nonfat milk can be used
• Heavy Whipping Cream – Contributes to the creamy, luxurious texture that makes this ice cream so irresistible.
• Large Eggs – Whole eggs are used here to make a custard base, rather than just using egg yolks. This gives the ice cream a smooth, rich consistency.
• Granulated Sugar – Sweetens the ice cream while also helping to balance the bitterness of the chocolate.
• Pure Vanilla Extract – Adds a hint of vanilla that complements the chocolate and almonds beautifully.
• Toasted Almonds – These crunchy, nutty bites are what make this ice cream special; be sure to toast them to bring out their flavor.

How to Make Burnt Almond Fudge Ice Cream

1. Toast almonds. Spread the whole almonds on a baking sheet in a single layer. Roast in a 350°F oven for 10-15 minutes, just until they begin to smell nutty and darken slightly. Allow them to cool completely to room temperature before chopping.

2. Make creamy chocolate mixture. Start by heating the chopped unsweetened chocolate, cocoa powder, milk, and cream in a small saucepan over medium-low heat. Stir occasionally until the chocolate is fully melted and the mixture is smooth and heated through.

3. Temper eggs. In a large bowl, beat the eggs until they turn light in color. Gradually add the sugar while continuing to beat on low speed or whisk by hand. Once the chocolate mixture is hot (around 140°F), slowly whisk about 1 cup of the hot liquid into the eggs to temper them. This step prevents the eggs from cooking when added back to the pot.

4. Cook custard base. Return the tempered egg mixture to the pot with the remaining chocolate mixture. Continue to cook over medium-low heat until the mixture reaches 175°F, stirring constantly to avoid scorching.
5. Cool and chill. Remove the pot from heat and allow the mixture to cool completely. Once cooled, transfer it to the fridge to chill for at least 3 hours. This step is crucial for developing the flavors and achieving the right texture.
6. Churn and freeze. After chilling, add the vanilla extract to the mixture. Pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes. Fold in the toasted almonds just before the churning is complete. Transfer the ice cream to an airtight container and freeze for at least 4 hours to allow it to firm up.

Recipe FAQ’s

Tips for Success

• Tempering is key to avoiding scrambled eggs in your ice cream, so don’t skip this step. Take your time with this step for the smoothest, creamiest results.
• Allowing the custard to chill completely before churning helps the ice cream reach the right consistency faster and results in a creamier texture.
• Stir in the toasted almonds just at the end of churning to keep them crunchy and evenly distributed throughout the ice cream.
• For the best, scoopable consistency, freeze the churned ice cream for at least 4-6 hours before serving. This process is called “curing” the ice cream. Then once it is completely frozen, let it sit out for about 10 minutes to soften slightly.

Substitutions and Variations

• If you don’t have unsweetened baking chocolate on hand, you can substitute it with bittersweet or semisweet chocolate, but reduce the sugar slightly to balance the sweetness.
• For a lighter version, you can use half-and-half instead of heavy cream, though the ice cream won’t be quite as rich.
• You can swap the almonds for other nuts like hazelnuts or pecans, depending on your preference or what you have on hand.
• If you’re an almond lover, try substituting vanilla extract with almond extract for a more intense almond flavor.
• You can add different ingredients as add-ins, such as chocolate chunks for an extra dose of richness, swirls of caramel for gooey sweetness, crumbled cookies for a delightful crunch, dried cherries for a tangy twist, or toasted coconut flakes for a hint of tropical flair!

Print Pin Rate

Burnt Almond Fudge Ice Cream

5 from 13 votes

Amy Nash

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Additional Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Burnt Almond Fudge Ice Cream combines the deep, indulgent flavors of chocolate with the satisfying texture of toasted almonds, making it a delicious crowd-pleaser that’s sure to bring back childhood memories!

Equipment

• Cuisinart 2-Quart Ice Cream Maker

Ingredients

  

123

• ▢ 2 ounces unsweetened chocolate chopped
• ▢ ⅓ cup unsweetened cocoa powder
• ▢ 1 ½ cups milk
• ▢ 1 cup heavy whipping cream
• ▢ 2 large large eggs
• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ to 1 cup toasted almonds roughly chopped

Cook ModePrevent your screen from going dark

Instructions

 

• Heat the chopped chocolate, cocoa powder, milk, and cream over medium-low heat until the chocolate is melted and the liquid is heated through.  
  2 ounces unsweetened chocolate, ⅓ cup unsweetened cocoa powder, 1 ½ cups milk, 1 cup heavy whipping cream
• Meanwhile, in a large bowl, beat the eggs until they turn light in color. Gradually add the sugar to the eggs while beating on low speed or whisking by hand.  
  2 large large eggs, 1 cup granulated sugar
• When the chocolate mixture is hot, about 140°F, whisk about 1 cup of the hot liquid into the eggs and sugar to temper the eggs. Once the eggs have been tempered, add them back to the hot liquid and continue to heat over medium-low heat until the mixture reaches 175°F.  
• Remove from heat and allow to cool completely, then chill in the fridge for at least 3 hours. 
• Add the vanilla, then churn the chilled chocolate base in an ice cream maker until frozen, folding in the toasted almonds right at the end. It will take around 20-30 minutes to churn. Transfer to a container and freeze in the freezer for 4 hours to cure for hard ice cream.
  1 teaspoon pure vanilla extract, ½ to 1 cup toasted almonds

How to toast almonds

• Toast whole almonds at 350°F by spreading them in a single layer on a baking sheet and baking for 10-15 minutes, just until they begin to smell nutty and darken slightly. Cool completely and coarsely chop the almonds before adding to the ice cream base.

Notes

Storage & Make Ahead

• Store: Keep the ice cream in an airtight container, preferably with a piece of plastic wrap pressed against the surface, for up to a month in the freezer. For best quality, consume within the first week or two. Let it sit out for a few minutes before scooping to soften slightly.
• Make Ahead: You can make the custard base up to 3 days in advance and store it in the fridge until you’re ready to churn.

Nutrition

Calories: 273kcal | Carbohydrates: 27g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 41mg | Potassium: 222mg | Fiber: 3g | Sugar: 22g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg

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