Milkmaid Chocolate & Almond Ice Cream Recipe

Enjoy your summer with this delicious homemade ice cream, a heavenly combination of chocolate and almonds. Paired with a tangy orange syrup, candied oranges and a rich chocolate crumble; this ice cream dessert comes to you from the Ice Cream King himself – Ben Ungermann!

  • Servings - 4
  • Preparation - 60 min

Ingredients for Milkmaid Chocolate & Almond Ice Cream

1 tin
NESTLE Milkmaid Sweetened Condensed Milk
2 tbsp
Dutch cocoa
2 cups
Chopped Almonds
1 tsp
Vanilla Essence
1 1/2 cups
1/8 tsp
1 cup
Juice of orange
Orange Peels
2 cups
Whipped cream
45 gms
Self Raising Flour
40 gms
Diced chocolate
For garnishing
Marigold Flowers
For garnishing
A pinch
Dalchini (Cinnamon)
1 tsp
Lemon juice
90 gms
45 gms

How to make Milkmaid Chocolate & Almond Ice Cream


Milkmaid Chocolate & Almond Ice Cream : 400g Nestlé Milkmaid, 2 cups of whipping cream, 160g Chocolate & Almond Spread 2 cups almonds, 1/3 cup sugar (or as per taste), 1/4 cup cocoa powder, 1 tbsp coconut oil, 1 tsp vanilla essence, 1/8 tsp salt

Candied Orange Zest : 2 Orange Peels, 1 cup of sugar, 1 cup of water, Sugar to finish

Orange Syrup : Juice of 2 oranges, Sugar, Pinch of cinnamon, Lemon Juice

Chocolate Crumb : 45g flour, 45g self-raising flour, 90g butter, Pinch of salt, 2 tbsp Dutch Cocoa, 40g diced chocolate, 20g almonds

Garnishes : Roughly chopped almonds, Microgreens, Marigold flowers


Preheat oven to 190° C. Put peeled almonds and roast for 12-15 minutes, until fragrant. Put these hot & roasted almonds in a blender and grind for about 5 minutes until they turn into a creamy almond butter. Add sugar, cocoa powder, coconut oil, vanilla and salt. Blend for another minute until all the ingredients are combined smooth. This is your chocolate & almond spread, store in the refrigerator to cool down

Whisk together above spread and Nestlé Milkmaid in a bowl until completely combined. Add whipped cream and gently fold the mixture – this adds fluffiness to the ice cream and helps it set. Gently scoop into an ice cream tin. Set in the freezer for 3-4 hours


Put orange juice of 2 freshly squeezed oranges in a non-stick pan and add a little sugar & cinnamon. Gently cook to create an orange syrup. Finish with some lemon juice to add tartness

Take the peel from oranges and cut it into thin slices. Place in a bowl of water and cook in microwave for 5 minutes. Dump water - refill with new water - repeat for 2 minutes. Again dump water, now place 1 cup of water & sugar each into the bowl - cook for 2 minutes. Strain off the solution - toss over a little more sugar while wet and allow to dry


Add all ingredients in a bowl. Rub mixture with fingers and form a dough. Place on baking paper and roll out until ~5mm thick. Bake at 170 O Celsius for 10-15 minutes until cooked. Allow to cool. Then crumb.


Place the chocolate biscuit crumb in centre of a plate. Pour orange syrup and put candied orange zest around it. Scoop the milkmaid chocolate & almond ice cream and place it on top of this crumb. Finish it off with some garnishing of edible marigold flowers, microgreens and chopped almonds.