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!
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 🙂
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).
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.
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!
- 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.
You may also like these similar recipes:
- 1 cup (150 grams) freshly roasted almonds
- 1 cup (250 grams) whole milk
- Pinch of salt
- 1/4 teaspoon grated cinnamon
- 2 teaspoons vanilla
- 7 oz (200 grams) good quality white chocolate, melted
- 2 1/2 cups (600 grams) heavy cream (35% fat), very cold
- 1 can (400 grams) sweetened condensed milk, cold
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.
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.
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