No-Churn Coffee Almond Ice cream

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No-Churn Coffee Almond Ice Cream is a 5 ingredient quick, rich, creamy, and super easy Ice cream to make. It does not require any Ice cream maker and absolutely no churning.

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Ice Cream Recipes

Finally, it is spring or summer in different parts of the world and everyone wants some Ice Cream to cool down. I am no different and I am making loads of Ice Cream. Yes given the cold weather here we indulge in loads of Ice Cream during these warm months. I have already made 2 batches of my Chocolate Ice Cream, Strawberry Ice Cream (coming up) and Gulkand Ice cream, and a few more. 

1 Base and different flavors

I try to make a big batch of Ice Cream base and then divide it into different flavors. In this way, we all are happy and can enjoy the different flavors as mentioned above. Secondly, the job becomes easier by making it in bulk. You have some ready to go treat when needed. At times we make a simple Sizzling brownie with my chocolate Ice Cream and this Low Carb Chocolate Coconut flour cake or this Zucchini Chocolate WholeWheat Bread. 

Process of Today’s Ice Cream

So for today’s Ice Cream, I used the same ingredients that are fresh cream and condensed milk. The fresh cream is beaten to semi-stiff consistency to add to the fluffy texture. Condensed milk and coffee are added to the mix just until well incorporated. I am crazy for coffee and hence I have added double the amount, but one can add around 1-1.5 tablespoon. I would say start with 1 and adjust as per taste. 

Next, I love nuts in my Ice cream. And, I believe coffee and almonds are like a match made in heaven. I lightly roasted the almonds to get the smoky aroma of almonds. Roasting also helps in adding to the crunch. One can substitute almonds with walnuts or pecans too.

Then I added some melted dark chocolate to give it a rippling effect. It is completely optional and one can even add chocolate chips instead of melted chocolate. 

Another thing is if you are using whipped cream directly you just need to mix all the ingredients and you are sorted. Absolutely no efforts.

The Theme

Why I experimented with Coffee is it’s my favorite and also because for this Foodie Monday group Sasmita announced the #245 theme as Love for Coffee. I immediately decided to make this No-Churn Coffee Almond Ice Cream. Before I share the recipe of the Ice Cream, I  would like you to hop on to Sasmita’s blog where she has a wonderful collection of different recipes. I am in love with her Egg-free Layered Coffee Pana Cotta and her Lychee Coconut Ice Cream.

Here is the recipe:

No-Churn Coffee Almond Ice Cream

No-Churn Coffee Almond Ice Cream is a 5 ingredient quick, rich, creamy, and super easy Ice cream to make without any ice cream maker.

5 from 12 votes

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Course: Dessert

Keyword: Coffee, Fresh Cream, Ice Cream, Milk / Condensed Milk / Evaporated Milk / Milk Powder, Nuts / Dried Fruit

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Freezing Time: 8 hours hours

Servings: 500 grams

Author: Renu Agrawal-Dongre

Equipment

• Beater/Whisk
• Refrigerator
• Container to Set the Ice Cream

Ingredients

• 1 Cup Fresh Cream – 235 ml
• 1 Cup Condensed Milk – ½ Can – 200 grams
• 2 tablespoon coffee powder I used normal Nescafe
• 80 grams Almonds – ½ Cup, Chopped
• 1-2 tablespoon Dark Chocolate – 4 to 5, 1 Inch pieces – Melted

Instructions

• Lightly roast the almonds in a pan or roast in the oven for 5-10 minutes at 160 Deg C until lightly brown or fragrant.
  80 grams Almonds
  
• Let the almonds cool completely and roughly chop them.
  
• Melt the chocolate in a double boiler or in the microwave and keep it aside.
  1-2 tablespoon Dark Chocolate
• Whip the cream to semi-stiff peaks using your hand blender or a whisker.
  1 Cup Fresh Cream
  
• Add in the Coffee powder and give it a quick mix.
  2 tablespoon coffee powder
  
• Next, add in Condensed Milk and give everything a quick mix until just combined.
  1 Cup Condensed Milk
  
• Now add in the almonds and gently fold in with a spoon or spatula.
  
• In the container, you are going to set the Ice cream, layer half of the Icecream.
  
• Now drizzle half of the cooled and melted dark chocolate.
  
• Gently Swirl it with a spoon or a toothpick
  
• Now again layer it with the remaining Icecream mix.
  
• And repeat the above step, of adding and swirling the dark chocolate mix.
  
• Cover it. If using a baking pan, use an aluminium foil to cover it.
  
• Freeze it for 7-8 hours or overnight until set.

Notes

• 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
• For whipping try to have everything cold especially if you are working in a hot kitchen. Keep the beaters, the bowl the cream in the fridge before beating.
• I have added a bit more coffee, one can reduce the quantity by half if required.
• I have used more almonds as I like the crunch, but if you like more creamy texture and fewer nuts, reduce the almond quantity by half.
• One can use decaffeinated coffee too.
• One can directly use whipped cream too. In that case you just need to mix everything together.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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