No Churn Chocolate Almond Amaretto Ice Cream

Rich and creamy no churn chocolate almond ice cream flavored with amaretto liqueur, with crunchy sliced almonds and mini chocolate chips. This is an easy ice cream recipe that doesn’t require an ice cream maker!

You might also love these easy no churn ice cream recipes for White Russian ice cream, chocolate malt ice cream, and chocolate coffee mudslide ice cream.

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Why You’ll Love This Recipe

No Ice Cream Maker Needed. No churn ice cream is an easy way to make homemade ice cream when you don’t own an ice cream maker. All you need is an electric mixer to whip the cream until thick.

Simple Ingredients. You only need a few standard ingredients to make chocolate almond ice cream, and the addition of the amaretto liqueur is totally optional.

Creamy, Crunchy, Chocolatey. I love the combination of chocolate and almonds, and the crunchy nuts and chocolate chips are a delicious contrast to the smooth, creamy chocolate ice cream.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Sweetened Condensed Milk. This is a key ingredient in most no churn ice cream recipes. It keeps the ice cream smooth and creamy, as well as sweetens it, without any other sugar added.
• Cocoa Powder. You’ll need unsweetened cocoa powder for a rich chocolate flavor. I prefer Dutch-processed, but you can also use natural cocoa powder.
• Amaretto Liqueur. Compliments the flavor of the chocolate and almonds.
• Vanilla + Almond Extracts. Flavor.
• Salt. Balances the sweetness and enhances the flavors.
• Heavy Whipping Cream. The high fat content gives your ice cream a rich, creamy, smooth texture and delicious flavor.
• Almonds + Chocolate Chips. I used sliced almonds, but you can also just roughly chop some whole almonds. For the chocolate chips, use mini chocolate chips, or substitute with finely chopped dark chocolate.

Instructions

• In a large bowl, combine the sweetened condensed milk, cocoa powder, amaretto, vanilla extract, almond extract and salt. Use a whisk or an electric mixer to combine the mixture until smooth.
• Add the cold heavy whipping cream, and use an electric mixer to beat until thickened with soft peaks.
• Fold in the sliced almonds and chocolate chips.

• Spread the ice cream into a freezer safe lidded container. Sprinkle with a few more almonds and chocolate chips. Freeze until firm enough to scoop, at least 8 hours, or overnight.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What kind of cocoa powder did you use?

I usually use Drost, Rodelle, or Cacao Barry Extra Brute for both baking and homemade chocolate ice cream. I rarely use natural cocoa powder or grocery store brands.

Can I make this recipe without the amaretto?

Yes. You can make this without the alcohol by simply omitting the amaretto liqueur.

How long can you keep homemade ice cream in the freezer?

Stored in a lidded container, ice cream is best eaten within about 2 weeks.

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