No Churn Almond Mocha Swirl Ice Cream
No need to pull out the ice cream maker, because this No Churn Almond Mocha Swirl Ice Cream has your sweet-tooth covered! This incredibly easy to make Almond Mocha Swirl Ice Cream is made with the no-churn method, making it absolute breeze to make and eat! This ice cream features little chunks of sliced almonds, almond flavored ice cream, and of course a beautiful swirl of mocha ganache throughout! This ice cream is like the grown-up version of Reese’s ice cream!
How to make the Mocha ‘Swirl’ Ganache
The first step in making this No Churn Almond Mocha Swirl Ice Cream is making the Mocha ‘Swirl’ Ganache! Making this ganache is pretty straight forward! To make it you want to start by adding heavy cream to a small sauce pan and bringing it to a very low boil. Remove it from the heat, then pour it into a bowl with the chopped chocolate. Allow the mixture to sit for about 1-2 minutes, to allow the chocolate to melt, then using a whisk, mix the ganache together until it looks smooth and uniform! Finally, add in the espresso powder, give it another mix, and then let it come to room temperature before using!
HOW TO MAKE NO-CHURN ICE CREAM
Making no-churn style ice cream requires no special equipment (except maybe a hand mixer or stand mixer for ease), uses only a few ingredients, and is pretty easy to make! A basic no-churn ice cream starts with the whipping of heavy cream to stiff peaks, followed by the folding in of sweetened condensed milk, and whatever flavorings, and then of course a freezing period.
This No Churn Almond Mocha Swirl Ice Cream involves these basic ingredients and steps, with the addition of almonds, almond extract, and the mocha swirl ganache
To make the No Churn Almond Mocha Swirl Ice Cream start by whipping the heavy cream and almond extract until stiff peaks have formed, then fold in the sweetened condensed and almonds carefully. Add half of the ice cream batter to a loaf pan, while then top with half of the mocha swirl ganache. Grab a bamboo skewer and swirl the mocha swirl ganache into the ice cream batter. Repeat this again with the remaining batter and ganache. Cover the loaf pan with plastic wrap then place into the freezer to firm up, for at least 6 hours, then enjoy!
Want more Coffee?
If you’re a coffee-lover, like myself, another great way to enjoy this ice cream is in the form of affogato! Affogato is an Italian dessert which involves a scoop of ice cream, or gelato, that is “drowned” (affogato means drowned in Italian!) in a hot shot of espresso! What more could a coffee-lover ask for than coffee infused ice cream drenched in a shot of espresso?!
Get the Recipe: No Churn Almond Mocha Swirl Ice Cream
Ingredients
Mocha Swirl Ganache
- 3.5 oz (100g) Semi Sweet Chocolate,, finely chopped
- 3/4 cup Heavy Cream
- 1 tsp Espresso Powder
Almond Ice Cream
- 2 cups Heavy Cream,, chilled
- 1/2 tsp Almond Extract
- 12 oz Sweetened Condensed Milk
- 2/3 cup Almond Slices,, chopped
Equipment
- Stand mixer
Instructions
Mocha Swirl Ganache
- Place chopped chocolate into a medium size mixing bowl, then set aside.
- Place heavy cream into a small pot over medium heat. Heat until it just begins to come to a low boil. Remove from heat and pour over top of the chopped chocolate. Allow the mixture to sit for 1 minute, then whisk together until all the chocolate has melted and the ganache is very smooth. Finally, add in the espresso powder, then whisk until combined. Allow ganache to come to room temperature or a bit colder.
Almond Ice Cream
- Add heavy cream and almond extract to a stand mixer fitted with the whisk attachment. Beat until stiff peaks have formed, then carefully fold in the sweetened condensed milk and almond pieces until completely combined.
- Pour half of the batter into a 9×5” loaf pan, then drizzle ½ of the mocha swirl ganache on top. Swirl with spatula or bamboo skewer. Repeat again with remaining batter and ganache.
- Cover the pan and place into the freezer to firm up for at least 6 hours.
