Roasted Almond White Chocolate No Churn Ice Cream Recipes

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ROASTED ALMOND & WHITE CHOCOLATE NO-CHURN ICE CREAM



Roasted almond & white chocolate no-churn ice cream image

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!

Provided by The Hungry Bites

Categories     Dessert     Gluten-free     Sweets

Time 20m

Number Of Ingredients 8

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

Steps:

  • 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!

Nutrition Facts : Calories 389 kcal, ServingSize 1 serving

NO-CHURN CHOCOLATE ICE CREAM



No-Churn Chocolate Ice Cream image

This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield 10 servings (5 cups total)

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
1/2 cup unsweetened natural cocoa powder
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows
Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped
Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped

Steps:

  • For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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