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Ice cream scoops in a dessert glass. Disaronno Velvet bottle behind.

No Churn Amaretto Ice Cream (with Disaronno Velvet & Honey Roasted Almonds)

5 from 1 reviews

Toasted almond and vanilla flavors from Disaronno Velvet and honey roasted almonds make this No Churn Amaretto Ice Cream absolutely delightful! No ice cream maker required.

Scale

Ingredients

Instructions

  1. Combine sweetened condensed milk with flavorings: In a large mixing bowl, mix together the sweetened condensed milk, Disaronno Velvet Cream Liqueur, vanilla extract, and almond extract until combined well.
  2. Make the whipped cream: Pour the heavy whipping cream into another large mixing bowl. Use an electric hand mixer (or stand mixer with the whisk attachment) to beat the cream on medium-high speed. Once the cream starts to thicken, increase the speed and continue beating until still peaks form – about 4-12 minutes (note 5).
  3. Fold in whipped cream: Transfer the whipped cream to the bowl with the sweetened condensed milk and flavorings mixture. Use a silicone spatula to gently fold until fully combined and the mixture is slightly thick and creamy.
  4. Fold in nuts: Gently fold in the honey roasted almonds until combined.
  5. Freeze: Transfer to ice cream paper cartons (or other type of freezer safe containers such as insulated ice cream tubs or a bread loaf pan). Cover the top with nonstick cooking paper or cling wrap, making sure that it touches the ice cream mixture. Press out any air bubbles so that ice crystals don’t form. Then cover with the container’s lid (if it has one) and freeze for 6 hours until solid.
  6. Serve: Once solid, place the ice cream container on the counter for 5-10 minutes at room temperature to slightly soften. Scoop into bowls, then serve and enjoy!

Notes

  1. Sweetened condensed milk. If using a 400 grams / 14 ounce can of sweetened condensed milk, increase the heavy whipping cream to 750ml / 2 and ½ cups in order to not make the ice cream too sweet.
  2. Disaronno Velvet Cream Liqueur. This is a limited addition amaretto cream liqueur produced by Disaronno. You can purchase a bottle online or try finding it in a well-stocked liquor store near you. If you happen to live in the UK, at the time of writing it is widely available and you can grab a bottle at Tesco, Costco, and Sainsbury’s. Alternatively, feel free to use another amaretto cream liqueur such as Di Antonio Amaretto Cream or Adriatico Amaretto Bianco. The latter is lactose-free and is made with almond milk. If you can only find regular amaretto liqueur, I recommend using 2-3 tablespoons only as the flavor will be stronger.
  3. Almond Extract. This is optional, but you can add it if you’d like the ice cream to have a stronger almond flavor.
  4. Honey Roasted Almonds. Feel free to use maple roasted pecans or almonds instead. I LOVE Blue Diamond honey roasted almonds and added a whole cup, but you can use less if you prefer. Leave out the nuts altogether if you’re not a fan of having them in your ice cream. 
  5. Beating the cream. Time will vary depending on several factors such as how cold the cream is, environmental conditions, etc. The colder the cream, beaters and mixing bowl that will be used to make the whipped cream are, the quicker it’ll be for stiff peaks to form.
  6. Storing. The ice cream will last in the freezer for 3-4 weeks in a freezer safe sealed airtight container. If freezing in a loaf pan and you still have some left after a few days, transfer to a sealable freezer-friendly airtight container. This will reduce the risk of ice crystals forming and the ice cream will stay fresh longer.

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Nutrition

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.