Are you sick of ice cream recipes yet? If your answer to that question is yes, my bet is that you’re either lactose intolerant or worse, not an ice cream lover. Either way, you may want to slowly back away from your computer screen because it’s about to get all creamy up in here. Today we’re talking no churn honey salted almond ice cream.
It’s hard to believe that up until one year ago I had never made ice cream. At the time, it seemed scary (all that churning business), unnecessary (because Blue Bell and Talenti, duh), and really challenging. Until last year, I was perfectly content chomping on Ben and Jerry’s and scooping up melty puddles of Mayfield. Such was life for me until a good friend gifted me her ice cream machine. This machine changed my kitchen ‘tude and brought me out of darkness and into the light. I found my new love.
If you have an ice cream maker that you use on a semi-regular basis then you already know what I mean. Homemade ice is so delicious and incredibly rewarding. But if you fall into the “no ice cream machine” or “no space in my kitchen cabinets for one more appliance I’ll never use” category, then look no further. Today’s recipe is for you. Ya welcome.
No churn ice cream is my new boo. It’s quick, simple, and easily made with equipment and ingredients that most home cooks have access to. If you have a can of sweetened condensed milk and a pint of whipping cream, CONGRATS, you’re halfway there! For a basic no churn vanilla ice cream, simply whip together the cream, milk, and a smidge of vanilla or liquor until stiff peaks form. That’s it! All done. Then it’s just some waiting on the clock while the fluffy vanilla goodness sets up in the freezer.
From there, the possibilities are endless. Mix in your favorite toppings (think brownie pieces like in this mocha brownie ice cream or cookie chunks like in this oatmeal cookie ice cream) for a super satisfying, homemade treat, or take it a step further by swirling in caramel, fruit syrups, or fudge. Just be careful to not add too much water via fruit juice or other liquids, as the ice cream can become too icy.
If you’ve got 15 minutes and a can opener, this no churn honey salted almond ice cream recipe is the perfect way to chill out. Give it a try and let me know what you think!
No Churn Honey Salted Almond Ice Cream
This no churn honey salted almond ice cream is rich and the perfect blend of salty and sweet. It comes together easily and quickly!
- Prep Time: 30
- Total Time: 30
For the salty almonds
- 2/3 cup almonds (or another nut, if preferred)
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
For the ice cream
- 2 cups heavy whipping cream
- 1/4 cup honey
- 1 can of sweetened condensed milk
- 1 teaspoon vanilla bean paste (or vanilla extract)
To prepare the nuts
- Preheat the oven to 350 degrees. Stir the nuts, melted butter, and salt together in a small bowl to combine. Spread out on a sheet pan and bake in the oven, stirring occasionally, until toasted, about 10 minutes. Be careful not to burn. Allow to cool to room temperature.
To prepare the ice cream
- In the bowl of a stand mixer, combine the whipping cream, honey, sweetened condensed milk, and vanilla, and whip until stiff peaks form.
- Fold in the nuts until evenly dispersed. Spread mixture out into a loaf pan or another freezer safe container. Cover and allow to freeze until solid, about 6 hours.
- You can use any type of nut you prefer! I really like almonds, but walnuts, pecans, or even pistachios would taste brilliant here!
- Use good quality honey. The honey really needs to shine here so use a variety that you enjoy the taste of.