Ingredients
3/4 cup salted Marcona almonds (3 ounces)
1/2 cup chopped semisweet chocolate (3 ounces), melted
1 quart coffee ice cream
Preparation
Stir almonds into melted chocolate. Transfer almonds, a few at a time, to a parchment-lined baking sheet using a fork, letting excess chocolate drip off. Freeze for 10 minutes, then coarsely chop almonds.
Transfer ice cream to a bowl, and let stand at room temperature for 5 minutes to soften. Stir half the chocolate-covered almonds into the ice cream, and cover with plastic wrap. Freeze until firm, at least 30 minutes.
Scoop ice cream into bowls. Top with remaining almonds.
