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.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
12 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Pour the chilled mixture into a 1 1/2-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: 1 1/2-quart ice cream freezer, 2-quart freezer container

Nutrition Facts

1/2 cup
142 calories; protein 2.8g; carbohydrates 18.2g; dietary fiber 2.3g; sugars 12.8g; fat 6.9g; saturated fat 2.1g; cholesterol 69.7mg; vitamin a iu 225.5IU; vitamin c 4.1mg; folate 15mcg; calcium 141.2mg; iron 1.1mg; magnesium 26.8mg; potassium 150.2mg; sodium 86.8mg.

1 1/2 fat, 1/2 milk, 1/2 other carbohydrate