Toasted Almond Ice Cream

2Photo Credit: Ashley Cuoco

First things first. This weather in New York is starting to scream summer! The sun and heat can only mean one thing: time for ice cream.

The thought of making ice cream has always scared me… I don’t want to use one of those crazy machines. Seems like a lot of hassle even though the reward is ice cream. But, I got all excited when I found an easy, 2-ingredient no-churn recipe! The Kitchn showed me the basics and then I decided to make it my own. Hey, now… who remembers growing up with toasted almond ice cream bars? From the ice cream truck? They were my absolute FAVORITE as a kid! My mind immediately went to that memory when I thought about the perfect flavor. Nutty, crunchy and a little sweet. So, this recipe is officially a 4-ingredient ice cream. All you need is a 8 or 9-inch loaf pan and an ice cream scoop. Get ready, you’re in for a serious treat for adults and kids alike.

 1Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco

Yields: 1 pint of ice cream


  • 1 14 oz can sweetened condensed milk
  • 2 cups heavy cream, chilled
  • 2 tsp almond extract
  • 1/2 cup almond slivers plus more for serving
  1. In a small saucepan, heat almond slivers on medium high heat until slightly golden and toasted, about 8 minutes.
  2. Remove 1/4 cup of the almonds and set aside. Add the heavy cream to the remaining 1/4 cup almonds in the pan and heat on low just until you see a few whisps of steam. Remove from the heat and let cool. When cool, strain the cream from the almonds and chill in the refrigerator until it is cold again.
  3. Pour the sweetened condensed milk into a large bowl. Add 2 tsp of almond extract and stir to combine.
  4. Whip the heavy cream with a hand mixer or stand mixer until peaks form, about 3 minutes on medium high speed.
  5. One spoonful at a time, mix the whipped cream into the sweetened condensed milk. Mix until just combined, do not over-mix. A few lumps are okay. Mix in the remaining 1/4 cup almond slivers. Pour into a 8 or 9-inch aluminum or glass loaf pan. Smooth the top and cover the top with wax paper to prevent ice crystals from forming. Freeze for at least 6 hours and up to 2 weeks. The ice cream will have the best flavor and texture within the 2 weeks.

No-churn 2-ingredient recipe adapted from The Kitchn.