Raspberry-Chocolate Almond Ice Cream

Raspberry-Chocolate Almond Ice Cream

0 Reviews
From: Diabetic Living Magazine

Owning an ice cream maker means you can create specialty ice cream flavors at home, for a fraction of what you'd pay at your local ice cream shop. This almond ice cream is a real treat, bursting with chunks of raspberries, slivered almonds, and dark chocolate pieces.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups unsweetened almond milk
  • 3 egg yolks
  • ¼ cup honey
  • 2 tablespoons cornstarch
  • ¼ teaspoon almond extract
  • ⅛ teaspoon salt
  • 1 cup fresh raspberries
  • 2 ounces dark chocolate, finely chopped
  • ⅓ cup slivered almonds, toasted


  • Prep

  • Ready In

  1. Whisk together almond milk, egg yolks, honey, and cornstarch in a medium saucepan. Cook and stir over medium heat for 6 to 8 minutes or until the custard coats the back of a spoon (do not boil). If necessary, strain through a fine-mesh sieve into a bowl to remove any lumps; stir in almond extract and salt. Cover and chill for 8 to 24 hours.
  2. Pour the chilled mixture into a 1½-quart ice cream freezer. Freeze according to manufacturer's directions. Stir in raspberries, chopped chocolate, and almonds. Transfer the mixture to a 2-quart freezer container. Cover and freeze for 4 hours before serving.
  • Equipment: 1½-quart ice cream freezer, 2-quart freezer container

Nutrition information

  • Serving size: ½ cup
  • Per serving: 142 calories; 7 g fat(2 g sat); 2 g fiber; 18 g carbohydrates; 3 g protein; 15 mcg folate; 70 mg cholesterol; 13 g sugars; 226 IU vitamin A; 4 mg vitamin C; 141 mg calcium; 1 mg iron; 87 mg sodium; 150 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, ½ milk, ½ other carbohydrate

Reviews 0