No-Cook Chocolate-Almond Ice Cream
- 1 (14-ounce) can sweetened condensed milk
- 1 (5-ounce) can evaporated milk
- 2 cups whole chocolate milk
- 2/3 cup chocolate syrup
- 3/4 cup toasted sliced almonds
- Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
- Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
- Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir almonds into prepared ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
- Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
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