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!
Servings: 14
Calories: 389kcal
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.
Nutrition
Calories: 389kcal
