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This is a great recipe with great flavor and pretty easy to do! Love it, and it is a great hit!
-Sarah
When summer rolls around and you find that you’re consuming a lot of popsicles and ice cream, you might get the urge to buy an ice cream maker.
You figure instead of giving all of your money to DQ (guilty!) you should invest in something that allows you to make ice cream at home for a fraction of the cost.
But this next thing I am going to tell you is the best kitchen trick I’ve ever learned – followed by always keeping bananas in the freezer – ready?……
You don’t need an ice cream maker to make ice cream at home!!
Assuming you already have a metal mixing bowl, a can opener, a freezer, a loaf pan and an electric mixer you won’t need to buy anything fancy or special to make ice cream.
And don’t worry if you only have a hand mixer (that’s me! mixing by hand all day everyday!) – your hand mixer will be perfect! Plus I have this whole whipping heavy cream into stiff peaks down to a science.
Here’s my method..
I pour the heavy cream into the chilled metal bowl. Before I turn my hand mixer on I grab my phone and open instagram. Then I turn the hand mixer on and now I’m multitasking! Whipping and answering comments on social media.
This one woman show is hard work :)
Beth’s tips for making no churn mocha almond fudge ice cream
-you’ll need to freeze this ice cream overnight
-we LOVED how coffee-y this ice cream was, definitely stronger than store bought coffee ice cream so adjust the amount of instant coffee accordingly
-to get almonds and fudge throughout the ice cream, I assembled in layers. Add ice cream to the pan loaf then almonds and hot fudge swirls, add more ice cream then almonds and hot fudge, etc.
I created this recipe in partnership with Diamond of California.
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Mocha Almond Fudge Ice Cream
Ingredients
- 2 cups (473ml) heavy whipping cream
- 2 Tbsp instant coffee granules
- 14 oz sweetened condensed milk
- ½ cup (43g) Diamond of California almonds, chopped
- hot fudge
Instructions
- 20-30 minutes before beginning, place a metal mixing bowl and the beaters from the mixer in the freezer to chill.
- Remove the bowl from the freezer.
- Add the heavy cream and instant coffee, using an electric mixer beat the heavy cream into stiff peaks, about 3 minutes.2 cups (473ml) heavy whipping cream, 2 Tbsp instant coffee granules
- Stir in the sweetened condensed milk and mix with a spatula.14 oz sweetened condensed milk
- In a loaf pan (or similar pan that can be frozen) add a layer of ice cream then top with chopped almonds and swirls of hot fudge. Repeat the layering 3 times. Use a spoon or small squeeze bottle filled with hot fudge to easily add swirls.1/2 cup (43g) Diamond of California almonds, hot fudge
- Top the ice cream with almonds and hot fudge swirls.
- Freezer overnight.
- Once frozen, scoop and serve!
This is a great recipe with great flavor and pretty easy to do. I have already made it about 4 times in the past month and plan to make it again. My 13 year old grandson says that’s what he wants for his next birthday. It would help to clarify what you do with the hot fudge, and maybe it is just me, but unless it says to heat it I did not do that the first time I made it. But later batches I did heat it slightly and it worked much better. I realize it says hot fudge, but I was concerned with getting it too warm, but heating makes it easier to “mix” in or swirl. Love it, and it is a great hit. Thanks.