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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!
Course Dessert, Gluten-free, Sweets
Cuisine American, Global
Keyword almond, ice cream, no-churn, white chocolate
Prep Time 20 minutes
Total Time 20 minutes
Servings 14
Calories 389 kcal
Author The Hungry Bites


  • 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


  1. 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.
  2. 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.
  3. Transfer to a container suitable for the freezer and freeze for 4-6 hours or overnight.
  4. Eat!

Recipe 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.