No Churn Chocolate Almond Butter Ice Cream

Created by

  • Julie Sharp - UK & Ireland Head of Chocolate Academy

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

823

Recipe instructions

Quantity
g
(Fill in the desired quantity and recalculate)

No Churn Chocolate Almond Butter Ice Cream

IngredientsPreparation
  • 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

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