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Rich Chocolate Almond Ice Cream

Perfect on a hot summer night.

Quick Facts

Prep Time: 20 minutes
Chill Time: 3+ hours
Yield: 2 quarts


  • 3/4 cup sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 tablespoons Argo® Corn Starch
  • 1/8 teaspoon salt
  • 2 cups 2% milk
  • 1/3 cup Karo® Light Corn Syrup
  • 2 egg yolks, slightly beaten
  • 2 cups heavy cream OR whipping cream
  • 1-1/2 teaspoons pure vanilla extract
  • 3/4 cup slivered almonds, toasted


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  1. Combine sugar, cocoa, corn starch and salt in a 3-quart saucepan. Gradually stir in milk until smooth. Stir in corn syrup and egg yolks.
  2. Bring to boil over medium heat, stirring constantly; boil 1 minute. Pour into a large bowl; press plastic wrap to surface of mixture. Refrigerate at least 2 hours or until chilled. Stir cream and vanilla into chilled custard mixture.
  3. Freeze in a 2-quart ice cream freezer following manufacturer’s instructions. Add almonds 5 minutes before removing from ice cream freezer. Transfer to freezer container; cover and freeze until desired firmness is reached.
  4. COCONUT VARIATION: Add 1/2 to 3/4 cup sweetened flaked coconut (toasted if desired) along with almonds.