With the warmer weather I’ve been craving ice cream– it can be tough to find it in stores these days, but who needs store-bought ice cream? I figured I’d make it no-churn to avoid having to sit through half an hour of the annoyingly loud noise of the ice cream machine. My standard recipe involves whipped cream and sweetened condensed milk, but I decided to liven it up with a big dollop of marmalade.
Of course, I never leave well enough alone, so I made some caramelized almonds to fold into the ice cream right before freezing. The almonds alone were amazing– so easy to make and addictively crunchy– and they added a nice layer of flavor to the bitter orange ice cream.
Orange-Almond No-Churn Ice Cream
2 cups heavy cream
1 can (14 oz) sweetened condensed milk
2/3 cup orange marmalade
1 tsp. vanilla extract
1 cup caramelized almonds (recipe below)
- Using the whisk attachment of a mixer, whip cream to soft peaks.
- Add sweetened condensed milk and continue to whip until it thickens up even more.
- Gently stir in marmalade and vanilla extract.
- Layer in a freezer container with handfuls of caramelized almonds.
- Freeze until firm.
1 cup sliced almonds
6 tbsp. sugar
- Combine almonds and sugar in a nonstick skillet and heat over medium-high, stirring frequently.
- Once sugar melts and coats the almonds, transfer to a parchment- or silicone-lined pan to cool. Freeze before stirring into ice cream for best results. These are also great as toppings or snacks!