Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows

I like to think this is a more sophisticated version of Rocky Road ice cream. The caramelized almonds are really delicious and would make a good topping on any ice cream flavor. And everyone knows toasted marshmallows are much better than plain!

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
8 hrs 35 mins
Total Time:
9 hrs
1 quart


  • 5 ½ ounces 72% dark chocolate, chopped

  • 3 ½ tablespoons cocoa powder

  • ½ teaspoon sea salt

  • ½ cup superfine sugar

  • 3 tablespoons nonfat dry milk powder

  • 1 ¾ cups whole milk

  • ¾ cup heavy cream

  • 2 tablespoons cold milk

  • 2 teaspoons tapioca starch

Caramelized Almonds:

  • ½ cup sliced almonds

  • 2 tablespoons butter, cubed

  • 1 ½ tablespoons white sugar

  • 1 tablespoon brown sugar

  • 1 tablespoon milk

  • ½ teaspoon sea salt

Toasted Marshmallows:

  • 1 cup mini marshmallows


  1. Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.

  2. Mix sugar and milk powder together in a small bowl.

  3. Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.

  4. Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.

  5. Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.

  6. Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.

  7. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.

  8. Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.

  9. Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.

  10. While almonds are cooling, spread marshmallows out on the second baking sheet.

  11. Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.

  12. Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

Cook's Note:

Straining the base is optional, but ensures the smoothest texture possible.

Nutrition Facts (per serving)

380 Calories
23g Fat
41g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 380
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 48%
Cholesterol 46mg 15%
Sodium 298mg 13%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 9%
Total Sugars 34g
Protein 6g
Vitamin C 0mg 2%
Calcium 137mg 11%
Iron 3mg 17%
Potassium 252mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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