There’s something magical about homemade ice cream—especially when it’s ridiculously easy to make and tastes like a dream. This roasted almond & white chocolate no-churn ice cream is the kind of treat that makes you close your eyes and savor every spoonful. Imagine rich, velvety white chocolate swirled into a creamy base, punctuated by the irresistible crunch of golden, toasted almonds. No ice cream maker? No problem. This recipe is all about simplicity without sacrificing flavor. Trust me, you’re going to love this one.

Why You’ll Love Roasted Almond & White Chocolate No-Churn Ice Cream

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a cozy night in, a summer gathering, or just because you deserve a sweet treat, it’s always a good idea. Here’s why it’s a favorite:

Versatile: Whether you scoop it into a cone, sandwich it between cookies, or eat it straight from the container (no judgment here), this ice cream fits every craving.

Budget-Friendly: No fancy equipment needed—just a handful of simple ingredients you probably already have.

Quick and Easy: Only 10 minutes of prep time, and the freezer does the rest. You’ll be rewarded with ultra-creamy ice cream without the hassle.

Customizable: Love extra crunch? Add more almonds. Want a flavor twist? A dash of cinnamon or a swirl of caramel takes this to another level.

Crowd-Pleasing: A guaranteed hit with both kids and adults. Creamy, nutty, and sweet—what’s not to love?

Ingredients in Roasted Almond & White Chocolate No-Churn Ice Cream

Here’s the magic of this recipe—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:

Heavy Cream: The key to that irresistibly creamy texture. Whipping it creates a light and airy base for our ice cream.

Sweetened Condensed Milk: This adds just the right amount of sweetness and keeps the ice cream smooth without needing an ice cream maker.

White Chocolate: Melted and swirled into the mixture for a rich, buttery sweetness that pairs beautifully with the almonds.

Roasted Almonds: The crunchy contrast to the smooth ice cream. Toasting them enhances their nutty flavor, making every bite extra special.

Vanilla Extract: A little splash deepens the flavors and makes everything taste even better.

Instructions

Whip the Cream: In a large bowl, beat the heavy cream until stiff peaks form. This step is essential for creating that airy, ice-cream-like texture.

Melt the Chocolate: Gently melt the white chocolate using a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly.

Combine Ingredients: Fold the sweetened condensed milk and vanilla extract into the whipped cream, being careful not to deflate the mixture.

Add the Chocolate and Almonds: Drizzle in the melted white chocolate, folding it gently to create swirls. Stir in the roasted almonds for that irresistible crunch.

Transfer to a Container: Pour the mixture into a loaf pan or an airtight container, smoothing the top.

Freeze Until Set: Cover with plastic wrap and freeze for at least 6 hours, or until firm. The waiting is the hardest part!

Serve and Enjoy: Scoop, savor, and enjoy every creamy, nutty, and chocolatey bite.

Nutrition Facts

(Servings: 6-8)
(Calories per serving: Approximately 350-400 kcal)

Preparation Time

Prep Time: 10 minutes
Freeze Time: 6 hours
Total Time: 6 hours 10 minutes

How to Serve Roasted Almond & White Chocolate No-Churn Ice Cream

This ice cream is already a masterpiece on its own, but here are a few fun ways to enjoy it:

In a Cone: Classic and always satisfying.
With Warm Brownies: The contrast of warm and cold is pure bliss.
Drizzled with Caramel or Honey: Adds an extra layer of indulgence.
Topped with Extra Almonds or White Chocolate Shavings: Because more is always better.
Between Two Cookies: Hello, homemade ice cream sandwiches!

Additional Tips

Chill Your Mixing Bowl and Whisk: This helps the cream whip up faster and fluffier.
Don’t Overmix the White Chocolate: Swirling rather than fully mixing creates beautiful streaks of chocolate.
Toast the Almonds Properly: A few minutes in a dry pan or oven at 350°F (175°C) brings out their best flavor.
Let It Sit Before Scooping: Take it out of the freezer for 5-10 minutes before serving for the perfect texture.
Experiment with Flavors: Add a hint of sea salt, a drizzle of caramel, or even a splash of almond extract for a twist.

Faq’s

Can I use milk instead of heavy cream?
No, heavy cream is essential for the creamy texture. Milk won’t provide the same richness or structure.

How do I store this ice cream?
Keep it in an airtight container in the freezer for up to 2 weeks. Cover the surface with plastic wrap to prevent ice crystals.

Can I use dark chocolate instead of white?
Absolutely! It will change the flavor profile, but it will still be delicious.

What if I don’t have a hand mixer?
You can whip the cream by hand with a whisk, but it will take longer and require some elbow grease.

How do I make it even creamier?
Make sure the whipped cream reaches stiff peaks and fold everything gently to maintain the airiness.

Can I add other mix-ins?
Yes! Try chopped pistachios, dried fruit, or a swirl of raspberry sauce for extra flair.

Do I have to roast the almonds?
No, but roasting enhances their flavor and crunch, making them even better.

Why does my ice cream have ice crystals?
Make sure to cover it well and store it in the coldest part of your freezer to prevent crystallization.

Can I make this vegan?
Yes! Use coconut cream instead of heavy cream, sweetened condensed coconut milk, and dairy-free white chocolate.

What if I want a softer ice cream texture?
Let it sit at room temperature for a few minutes before scooping, or add a tablespoon of alcohol (like rum or vanilla extract) to keep it softer.

Conclusion

Roasted almond & white chocolate no-churn ice cream is one of those recipes that feels fancy but is secretly effortless. It’s rich, creamy, crunchy, and packed with flavor—no special equipment required. Whether you’re making it for a special occasion or just to treat yourself, this is one homemade ice cream you’ll come back to again and again. So go ahead, grab a spoon, and dig in—you deserve it!

Roasted Almond & White Chocolate No-Churn Ice Cream

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Author: Ikram
Prep Time: 15 minutes
Cook Time: 6 hours (or overnight)
Total Time: Approximately 6 hours 15 minutes
Yield: 6–8 servings 1x
Category: Dessert / Frozen Treat
Method: No-Churn Freezing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy, no-churn ice cream bursting with the crunch of roasted almonds and rich white chocolate pieces. This homemade treat is perfect for warm days when you crave a sweet, indulgent dessert without an ice cream maker.

Ingredients

Units Scale

For the Ice Cream Base:

2 cups heavy cream

1 (14 oz) can sweetened condensed milk

1 teaspoon vanilla extract

Pinch of salt

Mix-Ins:

1/2 cup roasted almonds, coarsely chopped

1/2 cup white chocolate chips or chunks

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Instructions

Prepare the Base:
- In a large bowl, whip the heavy cream with a mixer until stiff peaks form.
- In another bowl, combine the sweetened condensed milk, vanilla extract, and salt.
- Gently fold the whipped cream into the condensed milk mixture until fully incorporated, taking care not to deflate the cream.
Add the Mix-Ins:
- Fold in the chopped roasted almonds and white chocolate pieces evenly throughout the mixture.
Freeze:
- Pour the mixture into a loaf pan or airtight container.
- Cover and freeze for at least 6 hours (or overnight) until firm.
Serve:
- Scoop the ice cream into bowls or cones and enjoy this delightful, no-churn treat.

Notes

For best results, roast almonds in a single layer at 350°F (175°C) for about 8–10 minutes, stirring once, until fragrant and lightly browned.
Feel free to adjust the mix-ins: add extra white chocolate for more sweetness or additional nuts for extra crunch.
Allow the ice cream to soften slightly at room temperature for a few minutes before scooping.

Nutrition

Serving Size: ~1/2 cup
Calories: 280 kcal
Sugar: 28 g
Sodium: 60 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 65 mg