Double Chocolate Ice Cream with Maple & Almonds

In a hurry? I’ve got you — recipe below.

Chocolate ice cream has always been my ultimate guilty pleasure — rich, creamy, and just indulgent enough to feel like a treat. The version I’m sharing here keeps all of that decadence, but with a few thoughtful swaps that make it a little more balanced without losing what makes it so good.

A scoop of rich chocolate ice cream with chocolate chips and toasted almonds, slightly melting in a bowl — simple, cozy, and irresistible.

A Little Note from My Kitchen

This recipe is inspired by the “Very Chocolate Ice Cream” from Allrecipes. What drew me in wasn’t just the deep chocolate flavor — it’s how simple and reliable the base is. It’s one of those recipes that just works every time.

I’ve kept that foundation, but made a few small changes to better suit how I like to cook (and indulge). I swapped the sugar for maple syrup, which gives a softer, more natural sweetness without feeling overly heavy.

I also use sugar-free chocolate chips — my favorite is the Lakanto brand — and added toasted almonds for a little crunch and contrast. That combination takes it from classic to something a bit more special.

And then there’s the real test: my husband absolutely adores this ice cream. He’s the kind of person who licks the ice cream maker blade clean and scrapes every last bit from the spatula. Nothing goes to waste — and honestly, I can’t argue with that.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Double Chocolate Ice Cream with Maple & Almonds 

Servings: ~6

Prep Time: ~10 minutes (+ chilling time)

Churn Time: ~20–25 minutes

Total Time: ~30–40 minutes + freezing

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What You’ll Need

• 1 cup whole milk

• 2 cups heavy cream

• ¼ cup maple syrup

• ½ cup unsweetened cocoa powder

• 3 large egg yolks

• ¼ teaspoon kosher salt

• 1 teaspoon vanilla extract

• ½ cup sugar-free chocolate chips (such as Lakanto)

• ¼ cup chopped toasted almonds

  
  

Let’s Make It

1. In a medium saucepan, gently heat the 1 cup milk, 2 cups cream, ½ cup cocoa powder, and ¼ cup maple syrup, stirring until smooth and fully combined. Keep the heat moderate — you want it warm and silky, not boiling.

2. In a separate bowl, lightly beat the 3 egg yolks.

3. Slowly pour about ½ cup of the warm chocolate mixture into the egg yolks, whisking constantly to temper them. Then pour the tempered yolk mixture back into the saucepan.

4. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of the spoon (about 170–175°F if you’re using a thermometer). Do not let it boil.

5. Remove from heat and stir in the 2 cups heavy cream and 1 teaspoon vanilla extract until fully combined.

6. Let the mixture cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours or overnight for best texture).

7. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.

8. In the last few minutes of churning, add the ½ cup sugar-free chocolate chips and ¼ cup chopped toasted almonds.

9. Transfer to a container and freeze until firm enough to scoop.

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Why This Works

A few thoughtful techniques make this ice cream especially rich and reliable:

Custard base with egg yolks:

Gently cooking the egg yolks creates that signature silky, scoop-shop texture and adds a bit of protein for staying power.

Maple syrup instead of sugar:

Brings a softer, more nuanced sweetness that pairs beautifully with deep chocolate.

Double chocolate approach:

A generous amount of cocoa powder plus chocolate chips creates layers of chocolate flavor—rich, but not overwhelming.

Toasted almonds:

Add contrast and crunch, balancing the creamy texture in every bite.

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What to Serve With It

This is the kind of dessert that doesn’t need much — but it plays well with a few simple additions.

• For a little extra indulgence

  • A drizzle of warm nut butter

  • Shaved dark chocolate

  • Chocolate sprinkles (I like The People's Keto brand)

  • A dollop of whipped cream

• For a simple treat

  • Fresh berries

  • A square of dark chocolate on the side

  • Or honestly… just a spoon and a quiet moment in the kitchen

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Quick Variations

Nut-free version:

Skip the almonds or replace with cacao nibs for crunch.

Dairy-free option:

Use full-fat coconut milk in place of the cream and milk for a rich, dairy-free base.

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Nutrition Estimate (Per Serving)

Calories: ~330–370

Protein: ~5–6g

Fat: ~30g

Total Carbohydrates: ~14–18g

Fiber: ~3–4g

Rich, deeply chocolatey, and satisfying—with a bit of protein from the egg yolks and just enough natural sweetness from maple syrup to keep everything balanced.