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Chocolate Almond Ice Cream

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Chocolate Almond Ice Cream

The perfect chocolate almond ice cream recipe with a picture and simple step-by-step instructions.

  • 500 g Dutch chocolate pudding 0.9%, refrigerated shelf, REWE
  • 250 ml Cream fine to whip
  • 80 g Almond sticks
  • 50 g Chocolate drops
  • Maple syrup
  1. Toast the almond sticks in a pan without oil. Without oil! Let cool down!

Without ice machine:

  1. Whip the cream fine in a bowl, stir together with the pudding and scokodrops! Sweeten with maple syrup, to taste!
  2. Put everything in a bowl, put the lid on and freeze for about 6-8 hours! Take out of the freezer 10 minutes before serving!

With ice machine:

  1. Easier! 😀 Put everything in the ice machine tray and let it run for about 45 minutes!
Dinner
European
chocolate almond ice cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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