No Churn Chocolate Almond Butter Ice Cream

This no churn homemade ice cream is creamy and delicious, packed full of tasty milk chocolate and swirls of almond butter.


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

No Churn Chocolate Almond Butter Ice Cream

ingredients preparation
  • 500ml
    double cream (48%)

In a large bowl beat the double cream with a whisk until soft peaks form

  • 397g
    condensed milk
  • 280g

Add the condensed milk and chocolate syrup to the cream and fold through gently until fully combined

  • 100g
  • 4spoon(s)

Fold through the Callebaut® 823 Milk Chocolate Callets and add almond butter and swirl gently through the mix to create patterns

Transfer the ice cream mixture in to a freezer container or Tupperware, then cover and freeze for 5 hours before serving

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