Love and Olive Oil

Dark Chocolate and Marzipan Ice Cream

Ritter Sport-Inspired Dark Chocolate and Marzipan Ice Cream

We’re home again after a whirlwind weekend in Pennsylvania. Once the nerve-inducing TV appearance was behind us (Phew! But if you missed it, you can check out the clip here), we actually had some time to play (and eat!) in the city. What fun, and to finally be able to enjoy a REAL Philly cheesesteak (although when you’re there it’s just a cheesesteak, obviously), even if it was mere minutes before we headed to the airport. Philly, I’m smitten, with you AND your cheesesteaks. Let’s do it again sometime!

But now…

You might want to be sitting down for this one.

Better yet, sitting down with a bowl and a spoon ready.

When I saw Bridget post this recipe a few months back I almost fell out of my chair. She and I share a great many things, but most importantly a love of Ritter sport marzipan bars and tuxedo cats (notice the bowl). Alas, life happened and I wasn’t able to make it as soon as I wanted to, but I never stopped thinking about it. So when I finally DID get around to making it, it did NOT disappoint.

Ritter Sport-Inspired Dark Chocolate and Marzipan Ice Cream

The recipe calls for almost an entire log or can of almond paste, so the ice cream base itself is infused with almond flavor through and through.

When Americans think of marzipan we usually distinguish it from almond paste, the main difference being the % of almonds used in the product. Typical almond paste here in the states is perhaps 40-45% almonds, while marzipan has much more sugar and less almond (more like 28%). Given the choice, I always use almond paste, and you should too. But technically, it’s all marzipan (confused yet?) as by definition marzipan is simply the combination of ground almonds and sugar. Think of it like milk. You have whole, 2%, skim, etc. Same thing with marzipan, we just like to make it confusing by throwing the term almond paste in to the mix too.

For this recipe I used the European-style Odense Marcipan. This marzipan is far superior to anything you can find in a US grocery store. With nearly 60% pure almond, it’s got a much richer and more refined almond flavor than what we’re used to. It’s also much less sweet, so the true almond flavor shines through. I received a few samples of this product recently, as it’s just beginning to be introduced into the US market, and am very much enjoying the uninhibited almond flavor.

Anyway, I could babble about marzipan all day but we’re really here to talk about this ice cream. Beyond the almond-scented ice cream base, the ice cream has a decadent dark chocolate fudge ripple and chunks of actual Ritter sport chocolate bars dotted throughout. I mean, does it get any better than that?

I’ll answer that: no, no it doesn’t.

Now, seeing that this ice cream is may as well be laced with gold leaf if you look at it in terms of sheer cost (Ritter sport bar + entire tube of marzipan = $$), you’ll probably want to squirrel it away deep inside your freezer. If you have one of those locking ice-cream containers now would be the time to use it. Or what someone really needs to invent is an empty ice cream container with a fake flavor label, something like “Broccoli & Pea Soup” or “Spicy Anchovy.” Then you could be sure no one would touch it.

But seriously, back away. This bowl’s mine. All mine.

Dark Chocolate and Marzipan Ice Cream

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Ice Cream Base:

  • 5 egg yolks
  • 7 ounces almond paste, crumbled or cut into large chunks
  • 2/3 cup sugar, divided
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon almond extract
  • 1 Ritter Sport Dark Chocolate with Marzipan, coarsely chopped

Fudge Ripple:

  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 cup water
  • 6 tablespoons dutch-process cocoa
  • 1/4 cup light corn syrup
  • 1/8 teaspoon kosher salt
  • 1 ounce bittersweet chocolate, finely chopped
  • 1/2 teaspoon pure vanilla extract


  1. To make the ice cream, take a heat-proof bowl or 4-cup glass measuring cup and nest inside a larger bowl filled with ice water. Place a fine mesh sieve over the top of both bowls. Set aside.
  2. With an electric mixer, beat egg yolks, 1/3 cup sugar, and almond paste together until smooth, about 2 minutes.
  3. In a saucepan, combine cream, milk, remaining 1/3 cup sugar, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam (small bubbles will start to form around the edges, but do not let it boil). Remove from heat.
  4. Slowly whisk some of the warm cream mixture into the egg yolk mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
  5. Pour the tempered egg mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not let it to boil. Pour mixture through sieve into glass measuring cup or bowl, discarding any solids. Place in water bath and stir occasionally until cool. Stir in almond extract. Cover mixture with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture. This will prevent a skin from forming on top of the custard. Refrigerate until completely cool, at least 3 hours or overnight if possible.
  6. To prepare the fudge ripple, combine the sugar, water, cocoa, corn syrup and salt in a small saucepan. Whisk over medium-high heat until the mixture just begins to a simmer. Remove from the heat and add in the chopped chocolate. Let sit for 1 minute. Whisk chocolate until smooth and completely melted, then stir in the vanilla. Let cool to room temperature, then transfer to a covered container and chill completely before using.
  7. Churn ice cream according to manufacturer’s instructions. When ice cream is the consistency of soft serve, stir in the chopped candy bars, then transfer to a freezer safe container, drizzling in about 1/3 cup of the fudge ripple as you go. Cover and freeze overnight until firm.

Leftover fudge ripple? Store it in an airtight container in the fridge for up to 2 weeks and use it again for your next batch. It also makes a great ice cream topping (duh).

Ice cream recipe from Bake at 350. (Fudge ripple recipe from Sweet Cream & Sugar Cones)

All images and text © / Love & Olive Oil

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  1. This is a great recipe, I will definitely try it!

    It is interesting to hear that marzipan has finally arrived in American kitchens ;) I live in Lübeck, the city of marzipan :P We have a company called Niederegger. They have been manufacturing marzipan for over 200 years. It is really to die for and sadly not very cheap…  It consists of 100% raw marzipan paste with no sugar added to it. The Ritter Sport version is merely 50% marzipan paste and 50% sugar.

    If you’re interested:

    Thanks by the way for all your gorgeous recipes! Love your blog :)

  2. Aaahh, I LOVED this ice cream! Made the base yesterday, and added dark cherries (via Cafe Johnsonia’s method; and shards of Callebaut chocolate, as I had a big chunk from Whole Foods in my freezer. It is so, so good. Very almond-y too, even though I only had about 5 oz of almond paste (not sure what percentage of almonds it was; I bought it at a Mennonite bulk foods store. really.). This will be a favorite, to be sure. Thanks so much for the recipe!

  3. Love Ritter Sports! When I was growing up in Germany, they were everywhere and I LOVE that you can get them in America now and it’s not like a quirky thing from my childhood that I have to hunt down!

  4. Obsessed with the bowl!

  5. I love recipes with dark chocolate. I usually use sugar free dark chocolate for all the rich taste less the sugar. Great recipe.

  6. Mouth watering! This ice cream is incredible, I must have it…oh, and that bowl too ;)

  7. Thanks for the lesson on marzipan! I’ve always used them interchangabley not giving a second thought to the actual difference. Explains a lot in my baking! I’m glad you and Bridget are of the same mindset, this ice cream looks delicious!

  8. Lindsay, if you don’t mind my asking, what do you use to store homemade ice cream in the freezer? I just got an ice cream maker, which is awesome, but all we have for completed ice cream storage is a sad plastic gladware-esque container :( Recommendations?

  9. Now I’m thoroughly enjoying the fact that I live in Germany, land of Ritter Sport chocolate and marzipan. :D
    This looks and sounds incredibly yummy. I need an ice cream maker, pronto…

  10. This ice cream looks utterly amazing!! I can’t decide if I’m more in love with the ice cream, that awesome cat bowl or those adorable spoons!

  11. This looks amazing! I would never have thought of putting marzipan in ice Cream but its now firmly on my list to try

  12. Way to go on the QVC appearance! I bet this ice cream provided a nice cool down after such a stressful but exciting affair. Thanks for sharing, Lindsay!

  13. Definitely need this to cool down this week! Divine!

  14. I have to make this, but only if I can manage to actually put the Ritter Sport Marzipan bar in the ice cream. They’re my weakness, too. YUM!

  15. I love cheesesteak from Philly, kinda hard not to call it a Philly cheesesteak even when your there. Its like calling french fries fries in France, or Quebec.
    Love this Ice cream.. on my list!

  16. Marzipan ice cream!!!!!! That sounds amazing! Really want to give it a go. Thanks

    FoodNerd x

  17. Geez, just make me sad why don’t ya! Sad because I don’t have this bowl of amazingness in front of me!

  18. My husband adores marzipan and would absolutely flip out if I made this ice cream for him. Thanks for helping me make my English husband less homesick.

  19. I’m loving the spoons! Where are they from?

  20. OK… I’m supposed to be in the kitchen making jam out of the 7 gallons of blueberries we just picked but instead…. well… couldn’t resist reading all about ice cream. Loved the clip, bought your book, referred your site to all my hundreds of FB friends, and now I’m off to get jamming. Thanks for all your wonderful additions to our farm-to-table dinners here on the farm. Love you guys! Lynn

  21. The photos are just so gorgeous and I love the bowl! :) Adorable! Man… I cannot even imagine the amazingness and flavor of this – too stunning, I guess I will have to try this ice cream myself!

  22. Oh my word! All of these ice cream posts this month are killin’ me! And I am loving that bowl :)

  23. Oh my word! This is what I’ve been looking for! I’m SO HUNGRY for dessert now! :) Thank you! I’ll have to make this soon!

  24. Um..YUM! I can always rely on your blog for the most scrumptious recipes that look absolutely ammmazing!

  25. my mum would absolutely love this recipe: dark chocolate and marzipan are her favourite treats! Can’t wait to give it a go xx

  26. Love this idea! Yum :)

  27. Oh gosh, I ADORE marzipan! This looks so delicious – I want it in mah belly now! :)

  28. I can’t even. First of all, how am I just learning of Ritter Sport marzipan bars?! Second, I need the vegan version of this in my life asap!

  29. I love the idea to add in the chops of Ritter marzipan bar. When I loved in Sweden — a country that LOVES their marzipan treats — I used to treat myself to these bars every once in a while. This ice cream sounds crazy good! :)

  30. How funny. I am actually from Odense, the city the marzipan is named after. I had no idea there was such a great difference between European and American marzipan, but I do know that I love the Danish kind!

  31. Wow. That sounds so decadent and rich and right up my alley. I haven’t cooked much with marzipan/almond paste (probably because I made the distinction between the two and marzipan seems too sweet to me), but I will definitely have to try this one.

  32. Lindsay I loved watching you on QVC and wow what a spread you had. You were a natural and it was so nice to sort of meet you live. I hope you sold lots of books.

    Your ice cream recipe sounds heavenly but those kitty bowls are the best. Where on earth did you find those? Congrats on your QVC appearance.

  33. I need an ice cream maker! It sounds dreamy. And I just must write that whenever I read about Pennsylvania I think about vampires :D

  34. I will have to buy an ice cream maker just so I can try to make this ice cream! I grew up, and I mean from a wee baby, eating Ritter Sport. My Opa would always buy it for us grandkids, and marzipan was my favorite. I still eat it once in a while and it always brings back fond memories of my childhood. Thanks for sharing the recipe and making me smile.

  35. I love almond and chocolate and Ritter Sport! I got hooked on them when I was studying in Florence (of all places!). I’ve never actually bought marzipan or worked with it, so I may need to file this one in the “to try” folder. My poor ice cream maker hasn’t seen any action all summer!

    Anyway, I’m so glad you enjoyed your time in Philly! I’m kicking myself for not recommending Capogiro Gelato to you–they were voted as the best ice cream in the world! I guess that means you’ll just have to come back so I can take you there. Ya know, because I wouldn’t want you to get lost or anything, not because I want to hang out with you or eat amazing gelato ;)

    • You know, I think we may have gone to that gelato place! We went to dinner with my editor Sunday night and went for gelato afterwords. Don’t remember the name of the place but I wouldn’t be surprised if that was it. :) I got amaretto and chocolate caramel, yum!

      Still need to come back… you know, for seconds. :)

  36. Ritter Sport bars are my favorite! I’m partial to the chocolate and hazelnut ones. And true story – I haven’t had the marzipan one yet! GASP, I know! I’m such a failure! Clearly I need to hop over to World Market and pick one (cough THREE) up, STAT!!

  37. Is is the greatest ice cream I have seen a while! Holy yum!!

    Congrats on your tv appearance! So fun!

  38. Yum! I was never a huge fan of Marzipan as a kid but when I try it now I like it much better. It’s always on sale at the discount gourmet food store, so I will surely have to pick some up and try my hand at this lovely ice cream!

  39. Glad you enjoyed our city! I love living here :)

    I wish I could eat almonds — that ice cream looks fantastic!

  40. My cat is actually a gray tuxedo, and I love that bowl!! I never seem to find cute cat kitchen stuff. I need to just buy some stuff online. As for this ice cream. An entire tube of almond paste? Yessss

  41. Congrats on your big gig and glad you could unwind a little once that was done.

    The ice cream is great – the bowl and the food styling and the spoons…to die for cute. I love that bowl! :)

  42. ….and that bowl just makes it all the more perfect! ;) I so need to make this again…and hide it. That locking ice cream container is a brilliant idea!

  43. *drools* this looks and sounds amazing! I want that bowl!! So cute!

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