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No-Cook Chocolate-Almond Ice Cream

Southern Living AUGUST 2004

  • Yield: Makes 1 1/4 quarts

Ingredients

  • 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

Preparation

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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