If you’d prefer to use a different toasted nut here, hazelnuts would be wonderful as would peanuts. I also found myself thinking about little flecks of white chocolate folded in with the almonds at the end, and next time around I’m going to make that happen. I did not include prep/total time for this recipe as ice cream machines all work at different speeds; do note, though, that the base must chill for at least four hours.

Slightly adapted from: Real Sweet

In a small bowl, combine 1/4 cup of the almond milk with the cornstarch. Whisk to dissolve.

In a large (4-quart) saucepan, whisk together the remaining 2 cups of almond milk, sugar, cocoa powder, agave nectar, and salt. Place the pan over medium-high heat and bring mixture to a low boil. Boil for 1 minute. Whisk in the cornstarch mixture. Continue whisking 1 minute more, until thickened. Remove the pan from the heat and add chopped chocolate and vanilla extract. Whisk until smooth.

Set a fine-mesh sieve over a medium heatproof bowl. Pour the sorbet base through the sieve. Cover the bowl and refrigerate until completely chilled, at least 4 hours. Whisk vigorously to smooth out any lumps. Pour into an ice cream maker and churn according to the manufacturer’s instructions.

Toast the almonds: place a dry, medium skillet over medium-high heat. Add the almonds and toast until pale golden and fragrant, about 6-7 minutes. Sprinkle with fine sea salt. Cool completely.

When the sorbet is finished churning, fold in the cooled almonds. Pack into an airtight container and freeze until firm. Let soften for about 15 minutes before serving.