Toasted Salted Almond Fudge Swirl No Churn Ice Cream

Almond Fudge Ice Cream3

I currently live in San Francisco, which is foodie heaven. Delicious food everywhere. With this comes ice cream, such as Smitten, Bi-Rite, Mitchell’s, and Humphry Slocombe to name a few. The thing is, it’s just a pain to get to the shops for me since I have to take public transportation. Mainly, the commute time and throw in unexpected MUNI delays, it just takes too long. Therefore, when I crave for ice cream and am too lazy to take the bus and leave the house, I make my no churn ice cream.

I rarely say no to ice cream. I love my ice cream. The longest I’ve waited in line for ice cream is almost three hours long. Yes, three hours long! Who would want to wait that long, just for ice cream?? Apparently, my friends and I and a bunch of other people. The only reason why we actually stood in line for that long is because the truck was only in town for one day. The sad part was we didn’t even get to try the ice cream. Super disappointing. The event security kicked everyone out when we were about a feet away from the truck. If you are wondering what ice cream place that is apparently worth a three hour wait is called “Big Gay Ice Cream Truck” from New York City. We did end up getting our ice cream that day, but from a place based in San Francisco called “The Ice Cream Bar.”

This is a really easy recipe. Usually for ice cream, planning ahead is required because you have to chill the churning bowl and so forth. With no churn ice cream, only two major ingredients is required, heavy cream and sweetened condensed milk, everything else is an add-on.

Almond Fudge Ice Cream1

For this recipe I decided to add a splash of vodka, sliced almonds and a dark chocolate fudge. Adding alcohol softens the ice cream and make it easier to scoop. Use your imagination with add-ons, flavors can vary. Try duplicating a favorite brand ice cream, it’s fun playing with possible ice cream flavors. Hmmm… maybe adding fruit puree for a more fruity flavor or different alcohol flavors like kahlua or whiskey. Or if you’re like me and vanilla is your favorite ice cream flavor, just stick with heavy cream, sweetened condensed milk, vanilla extract/vanilla paste, and maybe a splash of a neutral alcohol or bourbon. As the saying goes, “The sky’s the limit.”

Almond Fudge Ice Cream4

Toasted Salted Almond Dark Chocolate Fudge No Churn Ice Cream


    Fudge Swirls:
  • 1/2 cup water
  • 1/4 cup cocoa powder
  • 1/4 cup light corn syrup
  • 1/2 cup semi-sweet or dark chocolate
  • 1/2 tsp vanilla extract
  • Almonds:
  • 1 cup almond
  • 1/4 tsp salt
  • 1 1/2 tsp neutral oil
  • Ice Cream:
  • 2 cups heavy cream
  • 1 can condensed milk
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/2 tbsp vodka (optional)


    Fudge Swirls:
  1. Whisk all ingredients in a small pot. Stir frequently as ingredients boil. Simmer for 5 minutes. Remove from heat. Add the chocolate and mix until smooth. Cool to room temperature and place in fridge.
  2. Almonds:
  3. In a pan, add almonds and toast until fragrant. Remove from heat. Add salt and oil. Mix until almonds are evenly coated. Set aside to cool.
  4. Ice Cream:
  5. In a mixing bowl, empty a can of condensed milk. Set aside. In a stand mixer, add heavy cream, almond extract, vanilla and beat until stiff peaks. With a rubber spatula, fold 1/3 of the whip cream into condensed milk. Add almonds and vodka, if desired. Gently fold in the rest of whip cream.
  6. Pour half of the mixture into a loaf pan or freezable container. Add half of the fudge sauce. Using a knife or any utensil, swirl the fudge into the ice cream. Continue alternating with the rest of the ice cream and fudge sauce. Freeze until firm, approximately 6 hours or overnight.

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