No Churn Honey Nut Ice Cream

This no churn honey nut ice cream is easy to make and delicious on a hot summer day. Vanilla, almonds, walnuts and honey are perfect additions to 2-ingredient no churn ice cream!

Course Desserts

Cuisine American

Prep Time 15

Chill Time 6

Total Time 6 15

Servings

Calories 642.8kcal

Author Jenny Bullistron

Ingredients

14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy cream cold
½ cup almond slivers
½ cup walnuts chopped
¼ cup honey

US Customary - Metric

Instructions

Pour the sweetened condensed milk into a large bowl. Stir in the vanilla extract.
In another bowl, whip the heavy cream until it holds stiff peaks (about 3 minutes). Mix a scoop of the whipped cream into the condensed milk and stir until combined.
Pour the remaining whipped cream into the condensed milk mixture and fold the mixture until combined.
Transfer half of the mixture into a freezer container. Sprinkle half of the almond slivers and half of the chopped walnuts on top. Drizzle half of the honey on top of the nuts.
Repeat with the remaining ice cream mixture, nuts and honey, pouring it on top of the first half. Drag a knife through the entire mixture to spread out the honey and nuts.
Press a piece of wax paper against the surface and freeze for at least six hours before eating. Mixture will keep for up to 2 weeks in the freezer.

Notes

Adapted from The Kitchn

Nutrition