Jump Directly to Recipe
This post is sponsored by Blue Diamond Almonds.
Ready in 8 hours, 20 minutes
Jump Directly to Recipe
Now that Memorial Day is over and done with (I hope you had an excellent holiday weekend!), we can officially whip out the ice cream recipes, right? I love, love, love making homemade ice cream!
There are very few unitaskers that I keep in my kitchen, but my single purpose ice cream maker will always have a spot in my cabinet. Making ice cream at home is tons of fun, super tasty, and so much simpler than you might think.
I’ve tried a lot of different methods for making ice cream at home, and they all end up being okay, but they tend to have varying degrees of creaminess and scoopability. The standard method for making homemade ice cream involves making an egg custard over the stove—there is nothing wrong with that, but whenever I use the custard method, my ice cream always ends up rock hard the next day (and sometimes, even icy). Plus, it can be really tricky working with a custard—just a couple degrees one way or the other, and the custard is ruined.
After lots of experimenting, I’ve landed on always (literally, every time I make ice cream now, of any flavor) using Jeni Britton Bauer (of Jeni’s Splendid Ice Creams fame) method for making home ice cream. In her ice cream cookbook, she recommends using a cornstarch slurry plus cream cheese to make her ice cream super velvety and totally scoopable. It works wonderfully! And it’s really forgiving. You aren’t working with eggs at all, so it isn’t finicky like the standard custard method. And I love that it’s a method that you can apply to any flavor. I used it on every flavor from my Strawberry and Feta Ice Cream to my Classic Vanilla Ice Cream. And it’s working just as wonderfully with this Salted Almond and Dark Chocolate ice cream featuring almonds from my friends at Blue Diamond Almonds!
This ice cream is a two part swirl—the base is an almond-flavored ice cream, and then cocoa is stirred into half the base to create a beautiful, and tasty swirl. When the ice cream is spinning in the canister, in goes chopped Blue Diamond Sea Salt Almonds and Dark Chocolate Almonds to add a ton of crunch and flavor. Both almond flavors are super delicious for snacking or for cooking.
As evidenced by this recipe, I’m a big fan of mixing together these two flavors to have a sweet snack that isn’t overwhelmingly sugary, but still gives you a nice boost of energy. A handful of these two flavors mixed is perfect for fighting afternoon crashes. Or, you could just eat a bowl of ice cream. That works, too. Enjoy!
This decadent Salted Almond and Dark Chocolate Ice Cream is the perfect mix of creamy, rich, and totally satisfying thanks to the crunch of Blue Diamond Almonds!
It is tempting to swirl together the two ice creams, but the scooping will do all the swirling you need! Just layer the two flavors together in the container, and let your ice cream scoop do the rest of the work.
Blue Diamond Natural Oven Roasted Almonds are an extraordinary new line of flavored almonds that makes snacking tastier and easier than ever for today’s weight and health conscious lifestyles!
Thanks to Blue Diamond Almonds for making this post possible. All content and opinions are my own.
Learn about my sponsored post policy in the bylaws. Want to be a sponsor? Let’s work together!
Subscribers get first access to new content, exclusive recipes, giveaways, tons of freebies, behind-the-scenes updates, and a totally free eBook just for signing up!
Save my name, email, and website in this browser for the next time I comment.
LOVE that ice cream makers (I want a second one!) and those nuts! Today is a birthday in our house and now I know what I’m making to go with my Grandma’s sheet cake! Mmmm
Adding cream cheese to the ice cream sounds amazing!!!! I can’t eat almonds for some strange reason, but I think I’ll try this with peanuts, or maybe cashews?!
I think both would work well! :) Walnuts would also be delicious.
Do you have a recipe for ice cream made with almond milk? Is that possible? My googling has been inconclusive…
Not one with almond milk, but I do have one with coconut milk: https://wholefully.com/2014/09/12/vegan-coconut-milk-ice-cream/
This looks AMAZING. I think my fiance would kill me if I bought another kitchen appliance, though. Even though he would appreciate the ice cream. Sigh.
All I can say is drool worthy. This recipe is amazing. I will be trying this over the weekend for sure!
Would you be interested in becoming a recipe partner with Chicory?
Yep…my mouth is watering! I love the shot with the icecream in the scoop!!! Definitely pinning.
I’m also super bummed I didn’t get in on this Blue Diamond campaign–I was on vacation and by the time I got to the e-mail it was full! #firstworldprobs
At Wholefully, we believe
vibrant, glowing health
is your birthright.
The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a 14-day meal plan to get you started on the road to vibrant health.
Welcome to Wholefully! Our goal is to empower you to take control of your own health. Let us show you the holistic wellness tools you need to nourish your body and uplift your mind.
In this totally free (yup!) digital book, I share with you everything you need to get started living the Wholefully life—clean eating, green beauty, natural home, self-care, mental health—we cover it all!
Many outgoing links on Wholefully are affiliate links. If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Wholefully/Back to Her Roots, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Any specific health claim or nutritional claims or information provided on the website are for informational purposes only. Nothing on the website is offered is intended to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. See full disclosures »
We are using cookies to give you the best experience on our website.
You can find out more about which cookies we are using or switch them off in settings.
You can adjust all of your cookie settings by navigating the tabs on the left hand side.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.