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No churn almond ice cream is infused with a mocha swirl and full of chopped almonds, scooped into a cone

No Churn Almond Mocha Swirl Ice Cream

Print Recipe
This creamy, nutty, and super-delicious Almond Mocha Swirl Ice Cream is made with the no-churn method, making it absolute breeze to make!
Course Dessert
Cuisine American
Keyword almond extract, almonds, chocolate, espresso powder, ice cream, mocha, no churn ice cream, semi sweet chocolate, sweetened condensed milk, whipped cream
Prep Time 25 minutes
Freeze Time 6 hours
Total Time 6 hours 25 minutes

Equipment

  • Stand mixer

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

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 9x5” 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.