Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
High-Protein No-Churn Chocolate Almond Ice Cream
Getting reviews...
- Level: Easy
- Total: 6 hr 30 min (includes freezing time)
- Active: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 609
- Total Fat
- 44 grams
- Saturated Fat
- 20 grams
- Cholesterol
- 98 milligrams
- Sodium
- 144 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 5 grams
- Sugar
- 29 grams
- Protein
- 18 grams
This irresistible double-chocolate ice cream rippled with creamy almond butter and dark chocolate has a high-protein secret. Chocolate protein powder, almond butter and sliced almonds give it 18 grams of protein per serving. You’ll get big flavor, plus our quick and easy no-churn method means you don’t need an ice cream machine and won’t have to chill the creamy base for hours. It’s a satisfying win-win for your chocolate and ice cream cravings.
- Level: Easy
- Total: 6 hr 30 min (includes freezing time)
- Active: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 609
- Total Fat
- 44 grams
- Saturated Fat
- 20 grams
- Cholesterol
- 98 milligrams
- Sodium
- 144 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 5 grams
- Sugar
- 29 grams
- Protein
- 18 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
8-inch square metal baking pan- Place the bowl and beaters or whisk attachment of an electric mixer in the refrigerator along with an 8-inch square metal baking pan.
- Break the chocolate bars into small bits and add them to a medium microwave-safe bowl. Microwave the chocolate on high, stopping to stir every 30 seconds, until melted and smooth, about 90 seconds. Measure out and reserve 1/3 cup of the chocolate in a small bowl until needed. Microwave the almond butter in a separate medium microwave-safe bowl until liquified, about 30 seconds. Set aside.
- Whisk the chocolate protein powder and whole milk together in a large bowl until smooth. Whisk in the condensed milk, the melted dark chocolate, vanilla and the salt until smooth. Set aside.
- Whip the heavy cream in the chilled bowl with an electric mixer on medium-high speed until firm peaks form, about 4 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until smooth.
- Pour about half of the ice cream base into the chilled metal pan and drizzle half of the reserved melted chocolate and almond butter over the top. Sprinkle with half the sliced almonds. Pour the remaining ice cream base over top and drizzle with the remaining chocolate and almond butter and sprinkle with the remaining almonds. Swirl the ingredients together with a skewer or chopstick.
- Cover the pan with plastic wrap touching the surface and freeze until solid and scoopable, at least 6 hours. Allow the ice cream to sit at room temperature until slightly softened, about 10 minutes, and serve scooped with an ice-cream scoop.
Looking for Something Else?
Related Pages
- Low Carb Quick Chocolate Almond Ice Cream
- Saffron and Toasted Almond Ice Cream
- Coconut-Almond Ice Cream Pie
- No-Churn Buckeye Ice Cream
- Dirt Pudding No-Churn Ice Cream
- Spicy Mango No-Churn Ice Cream
- Tie-Dyed No-Churn Ice Cream
- Hot Honey-Peanut Butter No-Churn Ice Cream
- Blackberry Crunch No-Churn Ice Cream