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.

Prep Time: 10

Cook Time: 5

Freezing Time: 8

Servings: grams

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.

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.