Raspberry-Chocolate Frozen Dessert

Honey is sweeter than sugar, so less is needed in recipes. Use it to help flavor this creamy frozen custard.

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3.5 by 3 people

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  • Makes: 16 servings
  • Serving Size: 1/2 cup each
  • Makes: 8 cups
  • Prep: 20 mins
  • Chill: 8 hrs to 24 hrs
  • Freeze: according to manufacturer's directions plus 4 hours (in freezer)

Raspberry-Chocolate Frozen Dessert

Directions

  1. In a large saucepan whisk together almond milk, egg yolks, honey, and cornstarch. Cook and stir over medium heat for 6 to 8 minutes or until custard coats the back of a spoon (do not boil). If necessary, strain through a fine-mesh sieve into a bowl to remove any lumps; stir in almond extract and salt. Cover and chill for 8 to 24 hours.
  2. Line a 9x5x3-inch loaf pan with plastic wrap. Stir raspberries, chopped chocolate, and almonds into chilled mixture. Pour into prepared loaf pan. Cover and freeze at least 8 hours or until firm.
  3. Let loaf stand at room temperature about 15 minutes. Invert pan onto a serving plate to remove loaf. Remove plastic wrap. Slice loaf. If desired, serve with chocolate-flavor syrup and additional fresh raspberries.
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Nutrition Facts (Raspberry-Chocolate Frozen Dessert)

  • Per serving:
  • 142 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 70 mg chol. ,
  • 87 mg sodium ,
  • 18 g carb. ,
  • 2 g fiber ,
  • 13 g sugar ,
  • 3 g pro.
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Reviews (1)

3 Ratings
885 Days Ago
I followed the recipe to a "T." After freezing, the dessert was a horrible unappetizing yellow-gray-brownish color. The flavor left much to be desired as well. A real disappointment for what I thought would be a delicious Valentine's Day dinner dessert for my guests!

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