No Churn Almond Fudge Ice Cream

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One of my favorite things about summer? Making my own ice cream, like this No Churn Almond Fudge Ice Cream!

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No Churn Almond Fudge Ice Cream - this easy ice cream recipe doesn't need a machine! It's full of almonds and lots of hot fudge - we ate this in just one day!

So, as you know, I’m still training for my half marathon. It’s not until September, but it seems that time is moving as fast as a rocket, and I know Labor Day will be here before I know it. I’ve run 6 miles for my last three long runs and finally got to a 10k last week. The stars aligned and it wasn’t even as hard as running 3 miles earlier in the week (why is that, anyway?)

The other day I left for a short run (my goal was to do 4 miles) and I got a really hard look at what it’s going to be like running here in Sacramento in summer. It was a heat wave day – 99° – which is what is “normal” in July and August. I ran at 8am and after 2.75 miles I had to walk the rest of the way, even though I had water with me. Running, much like living, in Sacramento all summer is going to be somewhat unpleasant, especially because I’m going to have to start my long runs by 6am, skipping coffee and just grabbing a banana or handful of almonds to fuel me.

I got home that hot morning, my face beet red, sweat everywhere and all I wanted to do was bathe in a vat of ice cream. Luckily, I had this Almond Fudge Ice Cream in my freezer. It’s no-churn, which means when I finished it for second breakfast, I could easily make more by dessert.

No Churn Almond Fudge Ice Cream Recipe - no machine needed and tons of almonds and hot fudge flavor!

No churn ice cream is really the only kind I make. I do have an ice cream maker but I prefer not to use it. You have to freeze the canister and run it forever to churn. And it’s always hot in my kitchen so it never churns quite fast enough to turn into ice cream. Easy, no-churn ice cream is the way to go.

Easy ice cream has just 2 ingredients

  • Sweetened Condensed Milk
  • Cool whip or heavy whipping cream

This recipe has 3 main ingredients, plus two add-ins. That’s a 5 ingredient ice cream recipe that was mixed up in under 10 minutes. 4 hours later I had ice cream! Seriously, just throw away your ice cream machine, you don’t need it. It’s so easy you can make tons of flavors that last all summer long. I can’t wait to have a sundae party where we have tons of ice cream flavors and toppings and just go to town.

Make easy no churn ice cream without a machine!

I love how it’s so easy to make easy ice-cream. You don’t need a machine. Just stir together the ingredients and add in your mix-ins.

Almond Fudge Ice Cream with almonds and hot fudge

You can add any mix-ins you want to make easy ice cream.

Now, I have lots of easy ice cream recipes on this blog, but this is hands down one of my favorites. It’s a basic vanilla (my favorite flavor) and all I did was mix in some hot fudge and chopped Blue Diamond Almonds. Have you ever had their Toasted Coconut flavor? OMG, love them. If I’m not careful I’ll polish off a whole can in a day! They taste great in this ice cream – they give it an extra little oomph of flavor – but you can use your favorite. The Honey Roasted, Lightly Salted, or Roasted Salted would also pair wonderfully.

No Churn Almond Fudge Ice Cream - this easy ice cream recipe doesn't need a machine! It's full of almonds and lots of hot fudge - we ate this in just one day!

Whether you serve this at a party for your friends or a party of one, know this: you have to make it. You’ll be sorry if you don’t!

No Churn Almond Fudge Ice Cream

No Churn Almond Fudge Ice Cream Recipe - full of almonds and chocolate fudge and no ice cream machine needed! This is such a great summer recipe.
Prep Time 10 minutes
Freezing time 4 hours
Total Time 4 hours 10 minutes
Yield 10 servings
Serving Size 1

Ingredients

  • 1 can 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 16 ounces Cool Whip OR 2 cups cold heavy whipping cream
  • 1 cup Blue Diamond Almonds any flavor (I used Blue Diamond Almonds Toasted Coconut)
  • 2/3 cup hot fudge ice cream topping

Instructions

  • Stir together sweetened condensed milk and vanilla extract.
  • If using Cool Whip: simply fold the whipped topping into the sweetened condensed milk mixture.
  • If using heavy whipping cream: beat the cream until stiff peaks form, then fold into the sweetened condensed milk mixture.
  • Coarsely chop the almonds, then stir them into the ice cream. Warm up the hot fudge topping so that it’s pourable but not so hot it will melt the ice cream mixture. Drizzle it over the mixture and then gently stir it in to create a swirl. Don’t stir too much unless you want chocolate ice cream.
  • Pour into a plastic container and fit tightly with lid. Freeze for at least 4 hours or overnight. Keeps for 1 month in the freezer.

Nutrition Information

Serving: 1g | Calories: 223kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 103mg | Potassium: 207mg | Fiber: 2g | Sugar: 15g | Vitamin A: 79IU | Calcium: 97mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword almonds, fudge, ice cream

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This post is sponsored by Blue Diamond Almonds. All opinions are 100% my own.

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17 CommentsLeave a comment or review

  1. Wow, you are killing it! If temps are rising that quickly, you are double the rock star. I always have a beet red face after running, too. It’s such a fun side effect!
    I also never really liked the ice cream machines, though I’m sure I bought the cheapest kind possible. Still, why go through that when you can make THIS? The almonds and fudge are perfect!

  2. Wow. Good job on training. Someday when my knee is feeling better I’d love to work toward something like that.
    Mmm, almond fudge ice cream. No churn is deifinitely the way to go. When it’s ice cream I’m just not very patient!

  3. I only  make no churn ice cream as well. I used to have an ice cream maker but I donated it in one of my various moves 🙂 

    I am so glad you are becoming a true runner. Planning your day around your run, rather than the other way around, yep it’s happening. I know I am in the minority but unless it’s 90-100F, I don’t mind the heat. I mean I mind it, but it doesn’t stifle me. Anything over that, and yes, it’s a factor but you will become more immune to it. When I run in the Caribbean and it heat indexes at 110F+ with humidity, the first few days are like whoa…but then…you get used to it. And just think on race day that starts at 5am and it’s 60F at the most, you will need to bring a coat 🙂

  4. I love no churn ice cream, so fast and easy and tastes fantastic.  This version looks amazing.  Good luck with the half marathon!  I hate running in ridiculously hot weather too, makes it so much harder.  Although getting it in before 6am might be even worse!  🙂 

  5. You have me converted to No-Churn Ice Cream with this one – one of my most favorite flavors! My profound sympathies for living in Sacramento (average days over 100 degrees was 17 days when I left in 2011 – I imagine it’s higher now). Couldn’t take the heat or the smog. You’re smart to run way early in the morning before the build-up. Best of luck with that and thanks for your fabulous blog – it’s always a satisfying read with terrific recipes!