Burnt Almond Fudge Ice Cream

Burnt Almond Fudge Ice Cream isn’t just a modern creation; it actually has roots that go way back. Believe it or not, a version of this treat was served at President Lincoln’s second inaugural ball in 1865! While the original might not have had the chocolate base that we love today, it’s clear that this favorite flavor combination of almonds and cream has been a hit for centuries. You may, like me, be wondering why it’s called “burnt” almond rather than “roasted” almond, and honestly, I have no idea! I did a little internet sleuthing to see if I could figure it out, but alas, no answer. So, um, don’t burn your almonds for this ice cream. They will be bitter and not super tasty. Just roast them and call it a day! This Burnt Almond Fudge Ice Cream recipe stands out not only for its delicious taste but also for its use of a custard base made with whole eggs, which adds a richness and smoothness that you won’t find in the grocery store. The richness of the chocolate ice cream base pairs beautifully with the nutty crunch, making each bite a little piece of heaven. Plus, the homemade aspect allows you to control the ingredients, ensuring you get the best flavor without any unnecessary additives. And let’s be honest, there’s something so satisfying about whipping up your own batch of ice cream at home! If you love almonds as much as I do, be sure to try my recipes for Toasted Almond Ice Cream, Almond Joy Cookies, Quick and Easy Almond Croissants, San Jose Burnt Almond Cake, and Chocolate-Dipped Almond Biscotti!

Why We Love This Recipe

This recipe offers a nostalgic nod to simpler times, yet it stands out in today’s dessert scene with its unique blend of classic flavors and modern indulgence. It’s both comforting and refreshingly different. The custard base, enriched with whole eggs, delivers an ultra-smooth, velvety ice cream that feels like pure indulgence in every scoop. The intense, rich chocolate flavor, crafted from both unsweetened chocolate and cocoa powder, is perfectly complemented by the satisfying crunch of toasted almonds, making each bite a delightful balance of sweet and nutty.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Unsweetened Chocolate – Provides a deep, rich chocolate flavor that serves as the foundation of this ice cream. Unsweetened Cocoa Powder – Adds an extra layer of chocolatey goodness, enhancing the overall flavor profile. Milk – The liquid base that combines with the cream to create the right texture; whole milk is best for richness, but nonfat milk can be used Heavy Whipping Cream – Contributes to the creamy, luxurious texture that makes this ice cream so irresistible. Large Eggs – Whole eggs are used here to make a custard base, rather than just using egg yolks. This gives the ice cream a smooth, rich consistency. Granulated Sugar – Sweetens the ice cream while also helping to balance the bitterness of the chocolate. Pure Vanilla Extract – Adds a hint of vanilla that complements the chocolate and almonds beautifully. Toasted Almonds – These crunchy, nutty bites are what make this ice cream special; be sure to toast them to bring out their flavor.

How to Make Burnt Almond Fudge Ice Cream

Tips for Success

Tempering is key to avoiding scrambled eggs in your ice cream, so don’t skip this step. Take your time with this step for the smoothest, creamiest results. Allowing the custard to chill completely before churning helps the ice cream reach the right consistency faster and results in a creamier texture. Stir in the toasted almonds just at the end of churning to keep them crunchy and evenly distributed throughout the ice cream. For the best, scoopable consistency, freeze the churned ice cream for at least 4-6 hours before serving. This process is called “curing” the ice cream. Then once it is completely frozen, let it sit out for about 10 minutes to soften slightly.

Substitutions and Variations

If you don’t have unsweetened baking chocolate on hand, you can substitute it with bittersweet or semisweet chocolate, but reduce the sugar slightly to balance the sweetness. For a lighter version, you can use half-and-half instead of heavy cream, though the ice cream won’t be quite as rich. You can swap the almonds for other nuts like hazelnuts or pecans, depending on your preference or what you have on hand. If you’re an almond lover, try substituting vanilla extract with almond extract for a more intense almond flavor. You can add different ingredients as add-ins, such as chocolate chunks for an extra dose of richness, swirls of caramel for gooey sweetness, crumbled cookies for a delightful crunch, dried cherries for a tangy twist, or toasted coconut flakes for a hint of tropical flair!

For an extra treat, drizzle some marshmallow sauce or caramel sauce over the top; the contrast between the warm sauce and the ice cream is simply irresistible. And if you’re looking for a bit of freshness, pairing it with some tart raspberries or strawberries adds a nice, bright contrast to the creamy sweetness of the ice cream. Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.