Passover Matzo Roca Ice Cream with Chocolate and Almonds
A creative Passover dessert that transforms matzo crackers into buttery toffee pieces studded with chocolate and almonds, then folded into rich vanilla custard ice cream. The matzo roca provides delightful crunch and caramelized flavor that contrasts beautifully with the smooth, creamy base. Perfect for Seder celebrations or any time you want to reimagine traditional ingredients into an indulgent frozen treat that honors Jewish culinary traditions while satisfying modern dessert cravings.
Ingredients
- ¾ cup unsalted butter
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
- 6 crackers matzo crackersgraham crackers1:1note:traditional alternative
conf:4
- 10 ounces milk chocolate, chopped
- ⅓ cup roasted almonds, choppedtoasted pecans1:1
note:different nutty flavor
- 1 ⅝ cups cream
- 1 ⅝ cups milk
- ¾ cup sugar
- ½ cup skim milk powder
- 3 yolks egg yolks, lightly beaten
- 1 tablespoon vanilla extract
Instructions
- 1
Preheat oven to 350°F
- 2
Melt butter and sugar together in saucepan, stirring until sugar dissolves
- 3
Remove from heat and add vanilla extract
- 4
Line baking sheet with parchment paper and place matzos on sheet, breaking into halves if needed
- 5
Pour melted butter mixture over matzos and spread with spatula
- 6
Bake for 11-15 minutes, checking often and removing when sugar begins to brown
- 7
Melt chocolate in microwave for 30 seconds, stirring frequently to prevent burning, or use double boiler
- 8
Spread melted chocolate on top of matzos with butter knife
- 9
Sprinkle with roasted almonds and refrigerate to cool
- 10
Heat cream and milk together, whisking in sugar and skim milk powder
- 11
Temper egg yolks by adding a few teaspoons of warm milk and stirring
- 12
Add yolks to milk mixture in saucepan and stir until custard reaches 165°F
- 13
Remove from heat and pour mixture through strainer into dish
- 14
Let cool on counter, add vanilla extract, then refrigerate for at least 4 hours or overnight
- 15
Churn vanilla base for 35-40 minutes according to ice cream maker instructions
- 16
Break roca into bite-size pieces while base churns
- 17
Turn off machine and fold roca pieces into base
- 18
Pour into freezer-safe container and freeze until hardened
Tips
Watch the matzo roca carefully during baking as sugar can go from golden to burnt quickly
Only use half the chocolate-covered matzo for the ice cream - save the rest for snacking
Tempering the egg yolks slowly prevents them from scrambling when added to hot milk
Good to Know
Keep frozen for up to 1 month in airtight container
Matzo roca can be made 2 days ahead; ice cream base can be prepared day before churning
Scoop directly from freezer, let soften 5 minutes if very hard
Common Mistakes
Don't overheat chocolate or it will seize and become grainy
Avoid adding egg yolks too quickly to prevent scrambling
Substitutions
Dairy-Free Swaps
General Alternatives
note:different nutty flavor
FAQ
Can I make this without an ice cream maker?
Yes, use the freeze-and-stir method, freezing base and stirring every 30 minutes for 3-4 hours to break up ice crystals.
What if I can't find matzo crackers?
Graham crackers work well as substitute, though the texture will be slightly different and it won't be Passover-appropriate.
How long does this ice cream keep?
Properly stored in freezer, it will keep for up to 1 month, though best enjoyed within 2 weeks for optimal texture.