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    Home » Recipes » ice cream

    Roasted almond & white chocolate no-churn ice cream

    Published: May 27, 2018 · Modified: Sep 21, 2018 by Makos

    Go to Recipe Print Recipe

    This no-churn ice cream is one of my most requested summer desserts! It is soft, velvety, and full of roasted almond and white chocolate flavor!

    Roasted almond & white chocolate no-churn ice cream 1

    Summer without ice cream is half the fun, so here’s one of my most favorite summer recipes, this roasted almond and white chocolate no-churn ice cream! It’s not that I have something against the recipes that require an ice cream machine, but since this is less fussy and comes out soft and velvety every time, it’s the one that I usually turn to. Not to mention the taste that’s full of freshly roasted almond flavor with warm and luscious white chocolate undertones! Except for your mixer, the only extra thing you’re going to need for this recipe is a blender to blend the almonds until smooth 🙂

    Roasted almond & white chocolate no-churn ice cream 4

    My other favorite no-churn ice cream recipe is this Turkish delight ice cream, which is a tiny bit more complicated because you have to melt some turkish delights into the base (but I have included a shortcut with rosewater, in case you don’t want to get into the extra trouble).

    Roasted almond & white chocolate no-churn ice cream 3

    Why this recipe works:

    This is a variation of the well-known no-churn ice-cream recipe that uses 1 can sweetened condensed milk and 2 cups heavy cream beaten into whipped cream. To this, I have added 1 full cup of roasted almonds that have been blended with some milk and white chocolate (think of an almond praline but without caramelized almonds, though you could get into the extra trouble and caramelize them). Almonds and white chocolate have enough fat to keep the ice cream very smooth and velvety, while at the same time don’t leave you with a greasy feeling in your mouth.

    Roasted almond & white chocolate no-churn ice cream 6

    And just in case you’re interested, you can also stir in the ice cream mixture (just before freezing) some salted dark chocolate olive oil magic shell. The taste is amazing! You can also add some crushed roasted almonds for crunch, or even some crushed cookies, or whatever comes to mind. Sky is the limit, people!

    Roasted almond & white chocolate no-churn ice cream 5

    Some notes/tips:

    • The aroma and flavor of freshly roasted almonds are incomparable, so try to buy them raw and roast them yourself.
    • You can substitute hazelnuts for the almonds. If that’s the case, you’ll have to rub the hazelnuts with a clean towel once they’re out of the oven, to remove their skins (hazelnut skins can give a bitter taste to your recipes).
    • You can substitute the same quantity of roasted almond butter if you can find (cookie butter is also a great alternative!).
    • Make sure your heavy cream is very cold before beating it with the mixer.

    Roasted almond & white chocolate no-churn ice cream 5

    You may also like these similar recipes:

    Peanut butter and white chocolate fudge popsicles

    Bee pollen golden milk no-churn ice cream

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    Roasted almond & white chocolate no-churn ice cream 2

    Print
    5 from 3 votes

    Roasted almond & white chocolate no-churn ice cream

    This no-churn ice cream is one of my most requested summer desserts! It is soft, velvety, and full of roasted almond and white chocolate flavor!
    Prep Time20 mins
    Total Time20 mins
    Course: Dessert, Gluten-free, Sweets
    Cuisine: American, Global
    Keyword: almond, ice cream, no-churn, white chocolate
    Yield: 14
    Calories: 389kcal
    Author: The Hungry Bites

    Ingredients

    • 1 cup (150 grams) freshly roasted almonds
    • 1 cup (250 grams) whole milk
    • Pinch of salt
    • ¼ teaspoon grated cinnamon
    • 2 teaspoons vanilla
    • 7 oz (200 grams) good quality white chocolate, melted

    • 2 ½ cups (600 grams) heavy cream (35% fat), very cold
    • 1 can (400 grams) sweetened condensed milk, cold

    Instructions

    • Transfer the almonds, the milk, the salt, the cinnamon, and the vanilla to a blender and blend until smooth. Add the white chocolate and blend again until it’s incorporated.
    • Beat the heavy cream with your electric mixer until soft peaks start to form. Add the sweetened condensed milk gradually, while beating, until you have a fluffy mixture. Continue by adding the almond/white chocolate mixture and beat until you get a light and fluffy result.
    • Transfer to a container suitable for the freezer and freeze for 4-6 hours or overnight.
    • Eat!

    Notes

    How to roast the almonds: bake them in a preheated oven at 350°F (175°C) for 15 to 20 minutes or until fragrant. I use them with their skin but you can also use blanched almonds.

    If you like this recipe, Pin it!

    Roasted almond & white chocolate no-churn ice cream 7

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    Reader Interactions

    Comments

    1. chefkreso

      May 27, 2018 at 7:56 pm

      Can't thank you enough for this recipe!! 😀

      Reply
      • Makos

        May 28, 2018 at 4:57 pm

        Hahaha, thanks!

        Reply
    2. Akhila@Pepper Delight

      May 31, 2018 at 8:53 pm

      5 stars
      Love that this is a no churn ice cream. Using of roasted almond is a great addition cz of its unique aroma. And these photos looks fabulous (knowing ice cream is one difficult subject to shoot)!!!

      Reply
      • Makos

        June 04, 2018 at 10:05 am

        Thanks! As you can see from the photos with the ice cream cone, it became really soft after a while!

        Reply
    3. Marina

      June 19, 2018 at 10:30 am

      That is one incredible ice cream...I'd make this and accompany it with baklava to make it even more sinful .

      Reply
      • Makos

        June 24, 2018 at 7:35 pm

        Oh yes! Baklava would be great with this!

        Reply
    4. Maria

      June 24, 2018 at 9:36 pm

      5 stars
      One of the best I have tried!

      Reply
      • Makos

        June 29, 2018 at 7:39 pm

        Thank you Maria!

        Reply
    5. Joyce

      July 13, 2018 at 5:35 pm

      5 stars
      Holy Moly Makos! Your desserts are going to make me fat (because I am going to make a lot and eat them all to myself pwahaha), and I LOVE IT!

      Reply
      • Makos

        July 19, 2018 at 8:36 pm

        I too ate it (almost) all by myself! pwahahahahahaha!!!

        Reply
    6. Sonia Dubey

      April 25, 2020 at 12:33 pm

      looks fab! ill try that..

      Reply

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    Hi, I’m Makos. I make traditional Mediterranean recipes more accessible to modern people. Sometimes I'll add a twist. Take a look!

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