Black Coffee Ice Cream with Toasted Almonds and Chocolate Flecks

Black Coffee Ice Cream with Toasted Almonds and Chocolate Flecks

I adapted this recipe slightly by adding toasted almonds and drizzling in a little melted chocolate and coconut oil to create a chocolate crackle I’m quite fond of. Instead of white sugar, I also used light brown muscovado sugar, a natural cane sugar that has a wonderful molasses flavor that compliments the dark flavors of this ice cream beautifully. You can find muscovado at a well-stocked grocery store or your local natural grocery. I use it frequently in baked goods, too (makes your chocolate chips cookies wonderfully chewy) or sprinkled on top of oatmeal and porridge.

Please note, I didn’t add prep/cook times here as it will depend so much on the model of ice cream maker you have; regardless, you will need to freeze until firm, at least four hours.


2 1/2 cups whole milk
1 tablespoon plus 2 teaspoons cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 1/2 cups heavy cream
3/4 cup muscovado sugar, or other natural cane sugar
3 tablespoons light corn syrup
1/4 cup dark-roast coffee beans, coarsely ground
1/2 cup raw almonds
3/4 cup dark chocolate feves (or chips/chunks)
1 tablespoon coconut oil


Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, add the coffee, and let steep for 5 minutes. Strain the milk mixture through a sieve lined with a layer of cheesecloth (or very fine-weave, clean dishtowel) to extract as much liquid as possible and discard the grounds.

Return the cream mixture to the pan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Preheat the oven to 350 F. Toast the almonds for 5-7 minutes, or until fragrant. Let cool completely then chop roughly.

Place chocolate feves in a small saucepan with the coconut oil. Heat over very low heat, stirring constantly, until melted and smooth. Remove from heat and set aside. You’ll want it to be slightly cool but still pourable when you add it to the ice cream machine. If it has cooled too much to pour, simple slowly reheat once again.

Pour the ice cream base into the frozen ice cream machine canister and process/spin until thick and creamy. At the very end, slowly drizzle the chocolate drizzle into the machine and add the toasted almonds, a small handful at a time.

Pack the ice cream into a storage container, press a sheet of parchment against the surface and seal with an airtight lid. Freeze until firm, at least 4 hours.