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There’s nothing better than a scoop of this No Churn Fudge Swirl Ice Cream recipe on a hot summer day. It’s an almond fudge ice cream made without a machine!
Easy Fudge Swirl Ice Cream
I’ve been experimenting with recipes lately, and this fudge swirl ice cream is definitely one to try. It’s a dreamy combo of both fudge and almonds. I used my easy 5-minute hot fudge recipe to drizzle over this delicious no churn ice cream recipe.
I love making easy ice cream without a machine. It’s so simple to not make it this Summer. All you need for this is a spoon, bowl, and just a few simple ingredients.
Ingredients Needed
- Sweetened condensed milk: you can use fat-free for this as well
- Vanilla extract: enhances all the sweet and milky flavors going on
- Cool Whip: or cold heavy whipping cream
- Almonds: chopped to mix into the ice cream batter
- Hot fudge: use store-bought or this easy hot fudge recipe
How to make No Churn Ice Cream
- Stir together sweetened condensed milk and vanilla extract.
- Fold the whipped topping into the sweetened condensed milk mixture. If using heavy whipping cream: beat the cream until stiff peaks form, then fold it into the sweetened condensed milk mixture.
- Chop the almonds coarsely, 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 your hot fudge over the mixture and then gently stir it in to create a swirl.
- Pour into a plastic container and fit tightly with the lid.
- Freeze for at least 4 hours or overnight. Keeps for 1 month in the freezer.
Expert Tips
- Don’t stir your hot fudge in too much unless you want chocolate ice cream.
- You can add any mix-ins you want to make easy ice cream.
- Change up the flavor by using flavored almonds instead of plain.
- Using Cool Whip makes it easy to make this lower sugar or lower fat by using that type of whipped topping.
- Omit the whipped topping and use 2 cups heavy whipping cream beaten into whipped cream in its place.
- Store in the freezer in an airtight container for up to 3 months.
No Churn Almond Fudge Ice Cream Recipe
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
Ingredients
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 16 ounces Cool Whip OR 2 cups cold heavy whipping cream
- 1 cup chopped Almonds
- ⅔ 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.
Recipe Notes
- Change up the flavor by using flavored almonds instead of plain
- If you’re using cool whip it’s easy to make this lower sugar or lower fat by using that type of whipped topping
- Store in the freezer in an airtight container for up to 3 months.
Recipe Nutrition
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
Other No Churn Ice Creams
Last Updated on June 16, 2023
LOVE no-churn ice creams! They are so easy and always so delicious! Almond fudge. . .um, yum!
So impressed that you are training for a half marathon! I only run if someone is chasing me. . . Kudos to you!
This sounds yummy! Do I get an invite when you have the ice cream party??? lol
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!
I love simple easy ice cream recipes! Â I’ve never seen the toasted coconut almonds, but now I will have to look for them!
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!  🙂Â
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 🙂Â
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 🙂
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!
After a run, you deserve some ice cream! Good luck training! Looks delicious too!
No churn ice cream is the best! I love making my own, especially in the summer. This flavor sounds just perfect, Dorothy! And congrats on your runs…that’s such an accomplishment!
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!
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