No Churn Almond Espresso Ice Cream
A luscious ice cream featuring almond extract and espresso liqueur that you can whip up in ... well, 4 hours. But it's worth it!!
Ingredients
10 ounces heavy cream
1 1/2 teaspoons almond extract
7 ounces sweetened condensed milk, chilled in the fridge overnight
3 ounces espresso liqueur
2 ounces chocolate sauce
Instructions
In a large, chilled bowl, whisk the cream and almond extract soft peaks are formed.
Fold in the condensed milk.
Fold in the liqueur, a third at a time, whisking in between.
Whisk again, for 1-2 minutes, until thickened.
Transfer the mixtuer to an airtight freezer-safe container.
Top with chocolate syrup and almonds. Dip a knife or skewer into the mixture and lightly stir in a figure-8 motion to swirl and incorporate the chocolate and almonds below the surface.
Place airtight lid on the dish and freeze for 4 hours before serving.
No Churn Almond Espresso Ice Cream
Ingredients
Instructions
- In a large, chilled bowl, whisk the cream and almond extract soft peaks are formed.
- Fold in the condensed milk.
- Fold in the liqueur, a third at a time, whisking in between.
- Whisk again, for 1-2 minutes, until thickened.
- Transfer the mixtuer to an airtight freezer-safe container.
- Top with chocolate syrup and almonds. Dip a knife or skewer into the mixture and lightly stir in a figure-8 motion to swirl and incorporate the chocolate and almonds below the surface.
- Place airtight lid on the dish and freeze for 4 hours before serving.
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