Cherry Chocolate Almond Milk Ice Cream

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Spring 2015

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Cherry Chocolate Almond Milk Ice Cream

Cherry Chocolate Almond Milk Ice Cream
3½ cups Blue Diamond Honey Vanilla Almond Breeze
1/3 cup butter
1 cup sugar
1/3 cup flour
3/4 tsp. almond extract
3/4 tsp. vanilla extract
6 egg yolks
3/4 cup coarsely chopped pitted fresh cherries
2 tbsp. mini chocolate chips

Prep: 20 minutes, Cook: 10 minutes
Chill/Freeze: 8 hours, Serves: 8

1. Bring almond milk and butter to a simmer in a medium saucepan; remove from heat. Whisk together sugar, flour, extracts and egg yolks in a large, heavy bowl set on a potholder or damp dishcloth to stabilize. Very slowly drizzle hot almond milk mixture into bowl, whisking constantly.

2. Transfer back to saucepan and bring to a simmer, then cook for 5 to 7 minutes, stirring constantly, until mixture has thickened slightly. Remove from heat and let cool slightly. Press plastic wrap directly onto the surface and refrigerate until well chilled.

3. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Lightly stir in cherries and chocolate; cover and freeze until ready to serve. 

Nutritional Information:
276 calories, 3 g protein, 13 g total fat (7 g sat.), 38 g carbohydrate, 1 g fiber, 32 g sugar, 159 mg cholesterol, 73 mg sodium, 8 points


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