Chocolate Saltine and Almond Ice Cream


The original recipe, and as I’ve photographed it here, is an ice cream sandwich. I found it really difficult to cut, even using a serrated knife, and it was too messy to eat. I recommend making the crackers/bark and putting them in the freezer. When you’re ready to serve the dessert, scoop ice cream in bowls, then crack the bark layer and mix it into the ice cream. Serve with a spoon. 


Chocolate Saltine and Almond Ice Cream
Serves 8
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
480 calories
48 g
45 g
32 g
6 g
16 g
112 g
176 g
34 g
1 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 480
Calories from Fat 277
% Daily Value *
Total Fat 32g
Saturated Fat 16g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 45mg
Sodium 176mg
Total Carbohydrates 48g
Dietary Fiber 3g
Sugars 34g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 100g saltine crakers
  2. 1/2 cup (1 stick) unsalted butter
  3. 1/2 cup (95g) dark brown sugar
  4. 1/4 tsp vanilla extract
  5. 8oz semi sweet chocolate
  6. 2/3 cup almonds
  7. 2 cups of ice cream (vanilla preferably)
  1. Heat oven to 350F.
  2. You can use one 9x13 inch pan, or 2 8x8 pans. If you will be making ice cream sandwiches, use 2 8x8 pans, one for each side of the sandwich (this is what's photographed). If you're just making the bark to mix into the ice cream later (I recommend this method), then you can just use one 9x13 inch pan.
  3. Line the bottom of the pans with foil, then coat the foil with a bit of oil. Arrange the saltine crackers in a single layer so they fit exactly in the bottom of your pan. You'll probably have to cut some of them to fit just right, and do so using a serrated knife. The serrated knife part is important, as a regular knife will probably just crack the saltines in irregular pieces.
  4. In a medium-sized saucepan over medium heat, melt butter and brown sugar. Stir until it begins to boil, then stir lightly for another 2-3 minutes. Remove from the heat and stir in vanilla. If your crackers weren't salty, then you can now add about 1/2 tsp of salt; otherwise, if you used saltines, don't add any salt. Immediately pour the toffee all over the saltines in the pans and spread quickly and evenly.
  5. Bake the saltine/toffee for about 10 minutes, until the toffee starts turning amber brown. Remove from the oven and spread the chocolate chips on top. Let them sit for about 2 minutes, until they start softening, then spread she chocolate into an even, melted layer. Sprinkle with almonds and gently press the almonds down into the chocolate, so they stick really well and don't fall off later.
  6. Chill the whole thing for about 1 hour, until it cools and becomes a hard bark. At this point you can assemble the ice cream sandwiches using the Smitten Kitchen link. I recommend just leaving it like this. Once it's all cooled, take out the bark and crack into a few large pieces.
  7. In a serving bowl, add a scoop of ice cream. Sprinkle the ice cream with the chocolate saltine almond bark and mix it into the ice cream. Serve.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
A Kitchen Odyssey