No-Churn Vanilla Almond Butter Ice Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy no-churn ice cream infused with vanilla and swirls of crunchy almond butter for a nutty finish. This American-inspired recipe, ready in about 15 minutes, layers sweetened condensed milk, heavy whipping cream, pure vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 14 oz sweetened condensed milk and 2 tsp pure vanilla extract until smooth.
  2. Step 2: In a separate chilled bowl, whip 2 cups heavy whipping cream to stiff peaks using an electric mixer on high speed, about 4-5 minutes.
  3. Step 3: Gently fold the whipped cream into the condensed milk mixture in three additions until fully combined and light.
  4. Step 4: Pour half of the ice cream base into a 9x5-inch loaf pan, then dollop half of 1/2 cup almond butter over the base in spoonfuls.
  5. Step 5: Use a knife or skewer to swirl the almond butter gently through the base. Repeat layering with the remaining ice cream base and almond butter, swirling again.
  6. Step 6: Sprinkle 1/4 cup toasted sliced almonds evenly over the top.
  7. Step 7: Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
  8. Step 8: Scoop and serve chilled for a creamy, nutty treat.

Related recipes