Recipe Image

Raspberry-Chocolate Almond Ice Cream

  • 20 m
  • 12 h 20 m
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.”


    • 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


  • 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
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