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–+ servings
Ice cream presented in a waffle cone with 2 huge scoops of Ice Cream

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
Cook Time: 5 minutes
Freezing Time: 8 hours
Servings: 500 grams
Author: Renu Agrawal-Dongre

Equipment

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

Ingredients

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

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.
    Roasted Almonds
  • Let the almonds cool completely and roughly chop them.
    Roasted and Lightly Crushed Almonds
  • Melt the chocolate in a double boiler or in the microwave and keep it aside.
  • Whip the cream to semi-stiff peaks using your hand blender or a whisker.
    Fresh Cream half beaten
  • Add in the Coffee powder and give it a quick mix.
    Fresh Cream beaten to semi stiff peaks and Coffee powder added to it
  • Next, add in Condensed Milk and give everything a quick mix until just combined.
    Condensed milk added
  • Now add in the almonds and gently fold in with a spoon or spatula.
    Everything beaten together
  • In the container, you are going to set the Ice cream, layer half of the Icecream.
    Another Layer of Ice Cream
  • Now drizzle half of the cooled and melted dark chocolate.
    Adding of Chocolate in Ice Cream
  • Gently Swirl it with a spoon or a toothpick
    Adding Chocolate Swirl
  • Now again layer it with the remaining Icecream mix.
    Another Layer of Ice Cream
  • And repeat the above step, of adding and swirling the dark chocolate mix.
    The Final Top Layer of Ice Cream with Chocolate Drizzle
  • Cover it. If using a baking pan, use an aluminium foil to cover it.
    All Set to be freeze with aluminium foil being used as a cover
  • 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.