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.

Recipe instructions

(Fill in the desired quantity and recalculate)

No Churn Chocolate Almond Butter Ice Cream

  • 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