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.
Servings: 10 servings
Calories: 223kcal
Cost: $8
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.
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.
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