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
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