No-Churn Honey Almond Ice Cream
A creamy and lightly sweet frozen dessert infused with honey and packed with crunchy toasted almonds for a simple yet satisfying homemade treat.
Equipment
- Mixing bowls
- electric mixer or whisk
- Spatula
- freezer-safe container
Ingredients
- 2 cups heavy whipping cream, chilled
- 1 can sweetened condensed milk
- ¼ cup honey
- ½ cup toasted almonds, coarsely chopped
Instructions
- In a large mixing bowl, beat the chilled heavy cream until it becomes airy and forms firm peaks.
- In another bowl, stir together the sweetened condensed milk and honey until smooth and fully combined.
- Gradually fold the whipped cream into the honey mixture, using gentle motions to keep the texture light.
- Add the chopped toasted almonds and mix lightly to distribute them evenly.
- Spoon the mixture into a freezer-safe container and smooth out the top.
- Cover well and freeze for at least 6 hours, or until the ice cream is firm and scoopable.
- Let it sit briefly at room temperature before serving for easier scooping.
Notes
- Lightly toast the almonds beforehand to enhance their flavor and crunch.
- A drizzle of honey on top before serving adds extra sweetness.
- Keep the container tightly sealed to maintain a smooth and creamy texture.