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No churn almond fudge ice cream in a clear dish with almonds in the background

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.
Course Dessert
Cuisine American
Keyword almonds, fudge, ice cream
Prep Time 10 minutes
Freezing time 4 hours
Total Time 4 hours 10 minutes
Servings 10 servings
Calories 223kcal
Author Dorothy Kern
Cost $8


  • 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


  • 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.


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