Toasted Almond Fudge Ripple Ice Cream

Toasted almond ice cream with a delicious fudge ripple.
Course Dessert
Cuisine American
Prep 1 hour
Freezer time 3 hours
Total 4 hours
Servings 1 quart
Calories 3751 kcal
Author Michelle


For the Ice Cream:

  • 5 egg yolks
  • ½ cup granulated sugar divided
  • 2 cups heavy cream
  • 1 cup milk 1% or 2%
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • ½ cup chopped toasted almonds
  • ½ cup Fudge Ripple recipe below

For the Fudge Ripple:

  • ½ cup plus 2 tablespoons granulated sugar
  • ½ cup water
  • 6 tablespoons Dutch-processed cocoa sifted
  • ¼ cup light corn syrup
  • teaspoon kosher salt
  • 1 ounce bittersweet 60% cacao chocolate, finely chopped
  • ½ teaspoon vanilla extract
US Customary - Metric


  1. Make the Ice Cream Custard: In a medium bowl, whisk the egg yolks to break them up. Add ¼ cup of the sugar and whisk to combine; set aside.
  2. In a medium saucepan, stir together the cream, milk, remaining sugar and salt and place over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
  3. Ladle out a scoop of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ladle-ful of the cream mixture to the bowl with the egg yolks, continuing to whisk. Pour the egg yolk mixture back into the saucepan.
  4. Using a rubber spatula, stir the mixture constantly over medium heat until it is thickened and coats the back of the spatula (it should register between 170 and 175 degrees F on an instant-read thermometer), about 1 to 2 minutes.
  5. Strain the custard through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Place the bowl in an ice bath and stir the mixture occasionally until cool. Remove the container from the ice bath, cover and refrigerate until completely chilled, at least 2 hours or overnight.
  6. Make the Fudge Ripple: In a small saucepan, whisk together the sugar, water, cocoa, corn syrup and salt. Place the pan over medium-high heat and whisk until the mixture comes to a full simmer. Once the mixture has simmered and the sugar is completely dissolved, remove from heat and add the chopped chocolate. Let sit for 1 minute, then whisk until melted and smooth. Whisk in the vanilla extract. Allow to cool to room temperature, then place in an airtight container in the refrigerator and chill completely before using. (Any leftovers can be kept in an airtight container in the refrigerator for up to 2 weeks.)
  7. Churn the Ice Cream: Freeze the ice cream according to the ice cream maker's instructions, adding the chopped almonds during the last minute of churning. As you transfer the ice cream to the storage container, alternate layers of the ice cream with drizzles of the fudge ripple. Once all of the ice cream is in the container, use a butter knife to gently swirl the mixture.

Recipe Notes


Nutritional values are based on the whole recipe

Nutrition Facts
Toasted Almond Fudge Ripple Ice Cream
Amount Per Serving
Calories 3751 Calories from Fat 2322
% Daily Value*
Fat 258g397%
Saturated Fat 134g838%
Cholesterol 1654mg551%
Sodium 1272mg55%
Potassium 1899mg54%
Carbohydrates 341g114%
Fiber 20g83%
Sugar 292g324%
Protein 54g108%
Vitamin A 8690IU174%
Vitamin C 2.9mg4%
Calcium 957mg96%
Iron 11.1mg62%
* Percent Daily Values are based on a 2000 calorie diet.