BAKE: Smoked Almond, Black Cardamom, and Bittersweet Chocolate Mocha No-Churn Ice Cream
This salted mocha no-churn ice cream is a smoky, sultry, sophisticated and complex desert. It might sound complicated, but it’s really simple to make. No ice cream machine needed… just whip cream, mix, and freeze!
Enjoy this rich frozen treat on its own in a small waffle cone, or sandwiched in a shortbread or sugar cookie, or for an interesting contrast, in a chilled bowl with a handful of fresh tart blackberries.
How to Make Salted Chocolate Mocha No-Churn Ice Cream
step one:
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In a small mixing bowl or large pyrex measuring cup, dissolve the instant espresso powder in the warm water.
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Add the vanilla, salt, and freshly grated black cardamom – use both the ground seeds and a bit of the smoky pod if you can get them (use a microplane or mortar and pestle, and sift to remove any large pieces).
step two:
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Once the coffee powder has dissolved, add the condensed milk and stir well. Set aside.
step three:
- Use a food processor or a sharp knife to chop the chocolate and smoked almonds into a mixture of coarse chunks and fine chips. If you use a food processor, pulse the chocolate first and then add the almonds.
- Reserve 1/3rd cup for garnish.
step four:
- In a chilled large bowl or stand mixer, whip the heavy cream to soft peaks.
- Gently fold in the flavored coffee and condensed milk mixture and then most of the chocolate almond mixture.
step five:
- Using a flexible spatula, gently scoop the mixture into a freezer-safe container.
- Top with the reserved chocolate and almond mixture, and chocolate ganache or syrup if desired.
step six:
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Freeze until firm, about 4-6 hours. Can be made a few days ahead. Scoop into small chilled bowls and serve immediately.
Smoked Almond, Black Cardamom, and Bittersweet Chocolate Mocha No-Churn Ice Cream
This is a smoky, sultry, sophisticated and complex desert that sounds far more complicated than it is to make! No ice cream machine needed... just whip cream, mix, and freeze! Enjoy this rich frozen treat on its own in a small waffle cone, or sandwiched in a shortbread or sugar cookie, or for an interesting contrast, in a chilled bowl with a handful of fresh tart blackberries.
Ingredients
- 2 cups heavy cream
- 14 oz sweetened condensed milk (one regular can)
- ¼ cup lukewarm water
- 2 tbsp instant espresso powder (may substitute instant coffee)
- 1 tbsp vanilla extract
- ¼ tsp Himalayan pink salt or sea salt
- ¼ tsp black cardamom freshly grated (up to ½ tsp)
- ½ cup bittersweet chocolate or chocolate chips chopped
- ⅓ cup smoked almonds chopped
- 2 tbsp chocolate ganache or syrup optional garnish
Instructions
- In a small mixing bowl or large pyrex measuring cup, dissolve the instant espresso powder in the warm water. Add the vanilla, salt, and freshly grated black cardamom - use both the ground seeds and a bit of the smoky pod if you can get them, and if you have a microplane or mortar and pestle (sift to remove any large pieces).
- Once the coffee powder has dissolved, add the condensed milk and stir well. Set aside.
- Use a food processor or a sharp knife to chop the chocolate and smoked almonds into a mixture of coarse chunks and fine chips. If you use a food processor, pulse the chocolate first and then add the almonds. Reserve 1/3rd cup for garnish.
- In a chilled large bowl or stand mixer, whip the heavy cream to soft peaks. Gently fold in the flavored coffee and condensed milk mixture and then most of the chocolate almond mixture.
- Using a flexible spatula, gently scoop the mixture into a freezer-safe container. Top with the reserved chocolate and almond mixture, and chocolate ganache or syrup if desired.
- Freeze until firm, about 4-6 hours. Can be made a few days ahead. Scoop into small chilled bowls and serve immediately.
Notes
Note: You can substitute cooled brewed espresso for the warm water and espresso powder.
Tried this recipe?Let us know how it was!