Combine half-and-half, sugar, cocoa powder and vanilla in blender container. Blend at low speed until smooth. Pour into bowl and stir in whipping cream. Freeze as directed. Add 3/4 cup toasted slivered almonds to ice cream immediately after freezing.
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|Serving Size: 1 Serving (976g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1284 (71%)|
|Amt Per Serving||% DV|
|Total Fat 142.6g||190 %|
|Saturated Fat 66.8g||334 %|
|Monounsaturated Fat 54.8g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 342mg||105 %|
|Sodium 84337.2mg||2908 %|
|Potassium 1840.2mg||48 %|
|Total Carbohydrate 104.6g||31 %|
|Dietary Fiber 12.6g||51 %|
|Sugars, other 91.9g|
|Protein 38.8g||55 %|
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Calories per serving: 1813
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