No-Churn Chocolate Almond Ice Cream & Giveaway

by Erin

No ice cream maker is needed to make this creamy chocolate ice cream with roasted salted almonds. Less work and all the flavor!

No-Churn Chocolate Almond Ice Cream 2

With ice cream month coming to a close today I thought it was appropriate to not only post an ice cream recipe but also host a giveaway for some delicious pure almond and chocolate extracts. Use the rafflecopter widget located at the end of this post and follow the prompts to enter! But first, this ice cream.

Growing up in Rochester, NY meant that my family loved Abbott’s frozen custard. While locations have started to spread outside of upstate NY, unfortunately they have not made it this far south yet. Since my dad’s favorite flavor is their chocolate almond I decided to try my hand at making my own. I even took it so far as to make a no-churn, no-cook, egg-free version. The basic no-churn recipe starts with 2 cups of heavy cream, whipped, and a can of sweetened condensed milk. From there I added cocoa powder, roasted salted almonds, and almond and chocolate extract. It may not be frozen custard but my dad was very pleased with the results – super creamy and chock-full of almonds, just the way he likes it.

No-Churn Chocolate Almond Ice Cream 1

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Two years ago: Garden Vegetable Cream Cheese, Corn, and Bacon Waffles


Makes approximately 1-1/2 quarts


1 heaping cup whole almonds

1/2 Tbsp olive oil

1/4 tsp salt

2 cups (1 pint) heavy whipping cream

1 (14 oz.) can sweetened condensed milk

1/3 cup cocoa powder

1/2 tsp Nielsen-Massey pure almond extract

1/2 tsp Nielsen-Massey pure chocolate extract (optional)


  1. Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.
  2. In a small bowl, toss the almonds with the oil. Spread in a single layer on the prepared baking sheet and sprinkle with salt.
  3. Bake for 10-15 minutes, stirring every 5 minutes, or until golden brown and smells nutty. Allow to cool completely before roughly chopping.
  4. In a large, chilled bowl, whip heavy cream to stiff peaks. In a separate large bowl, whisk together the sweetened condensed milk, cocoa powder and extracts (mixture will be very thick).
  5. Using a rubber spatula, gently fold in 1/3 of the whipped cream into the sweetened condensed milk mixture. Gently fold in remaining cream until fully combined. Fold in chopped almonds.
  6. Pour ice cream into a loaf pan or freezer-safe container, wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted from The Comfort of Cooking and Keep it Sweet Desserts. Inspired by Abbott’s Chocolate Almond Frozen Custard.

Disclosure: Nielsen-Massey sent me complimentary product and sponsored this giveaway. I was not otherwise compensated for this post. All thoughts and opinions are my own.
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No-Churn Toasted Coconut Pistachio Ice Cream July 11, 2023 - 8:39 pm

[…] since discovering the no-churn cheat method to make ice cream without an ice cream maker I rarely bust it out. With one less day of preparation and no need to […]

Diane May 28, 2021 - 9:20 am

Please let me know if I can use vanilla extract instead of almond extract? I really dislike it. But, I can try it by adding a little by tasting it. Recipe sounds so fabulous. And its my favorite #1. Thank you

Erin May 28, 2021 - 11:08 am

Of course! It will just have less almond flavor and more vanilla, which isn’t a bad thing.

MaryAnn August 10, 2019 - 6:51 pm

Thanks for this recipe. Abbott’s chocolate almond is my favorite ice cream, but this tastes so close to it that I now don’t have to spend $18 on a gallon of theirs anymore. I’ve made it twice so far. Once just as written, but without chocolate extract as Wegmans doesn’t carry it. Then again, but with 1 teaspoon of instant espresso powder added in place of the chocolate extract. The second one came even better than the first. Looking forward to trying your other no churn ice creams as well. Imo they’re healthier, I know exactly what’s going in them, and they taste great.

spiffycookie August 12, 2019 - 7:13 am

I’m so glad to hear this!

Emily N. August 6, 2014 - 10:37 pm

I’d make brownies!

Amy M. C. August 6, 2014 - 10:27 pm

I would use the extracts in homemade scones!

Calli August 6, 2014 - 8:49 pm

I would make some tarts!

Tina W August 6, 2014 - 4:59 pm

I would make almond biscotti.

shaunie August 6, 2014 - 11:11 am

Would have to say that I would make brownies

Jennifer August 5, 2014 - 8:23 pm

I would make almond tart with the almond extract and I would love to try some new recipes with chocolate extract

amanda whitley August 5, 2014 - 10:16 am

i would make cookies.

Kayle (The Cooking Actress) August 4, 2014 - 3:28 pm

ooooh love this recipe Erin!!! SUCH a tasty ice cream flavor-and so simple to make!

JenniferAnne August 4, 2014 - 4:28 am

I would make Raspberry Almond Bars with the Almond Extract

Marina August 3, 2014 - 8:10 pm

I wouldn’t know what to make!! I’ve never used chocolate extract before but I bet it would definitely enhance the flavors of some desserts :)

Amy L August 3, 2014 - 6:21 pm

I’d use the almond extract for biscotti, and I’d like to try the chocolate extract to “ramp up” the flavor in my homemade chocolate syrup.

Zainab August 2, 2014 - 10:43 pm

I love making no churn ice cream…and boy I love Abbott’s too!! This chocolate almond sounds so amazing. I would use the extract to make this ice cream :)

Erin m. August 2, 2014 - 2:58 am

I’d love to try making chocolate ice cream! I recently made a pb no churn ice cream and my 2 year old nephew loves it!

Nancy Green August 1, 2014 - 7:11 pm

I would love to make some Chocolate Almond frozen custard, just like Abbott’s.

barbara n August 1, 2014 - 3:45 pm

Chocolate extract would certainly boost the flavor of my homemade brownies!

Terri B July 31, 2014 - 8:35 pm

I would make a chocolate cherry cobbler!

Susan July 31, 2014 - 8:14 pm

I make a black forest oatmeal that requires almond extract. The chocolate would work well in that, too. Apart from that I would have to do some research to figure use out, because unfortunately ice-cream is not in my future… :-)

Anne July 31, 2014 - 8:06 pm

I love almond extract in spritz cookies or shortbread crusts for tarts. I’ve never tried chocolate extract, but I’d sure like to experiment with it!

Sarah July 31, 2014 - 7:34 pm

I can only think of quick breads! It would be interesting to explore this.

Dad July 31, 2014 - 5:15 pm

This chocolate almond ice cream was a close copy to Abbotts chocolate almond custard.

Heather July 31, 2014 - 3:02 pm

Ooh man…..I am loving the idea of your chocolate almond ice cream! I think these would also be good in cookies or brownies!

Kaylin @ Enticing Healthy Eating July 31, 2014 - 12:56 pm

I would make some chocolate almond pancakes

Jess @ Flying on Jess Fuel July 31, 2014 - 11:56 am

Ooooh I’ve never heard of chocolate extract! I think it would be good in a creme brulee. I love almond extract and use it in everything from muffins to cakes to custards!


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