Chinese · Dessert
Chinese Almond Milk Ice Cream
A Cantonese-style frozen dessert built on the familiar flavour of sweet almond milk tea, this no-churn ice cream uses whole almonds blended into the base alongside almond flour for a deep, marzipan-like nuttiness, folded through whipped cream for a light, scoopable set.
$1
20 minsPrep
3 minsCook
383 minsTotal
EasyLevel
Nutrition per serving
383Calories
7gProtein
28.4gFat
26.4gCarbs
23.3gSugar
2.2gFiber
54mgSodium
59mgChol
12.7gSat Fat
282mgPotassium
164mgCalcium
0.7mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Toast the almond flour and chopped garnish almonds separately in a dry pan over low heat until fragrant, about 3 minutes; set the garnish aside.
2
Blend the whole almonds with 2 tablespoons of the whole milk in a blender until a smooth, fine paste forms.
3
Whisk the almond paste, toasted almond flour, condensed milk, remaining whole milk, sugar and vanilla extract together in a bowl until the sugar fully dissolves.
4
In a separate chilled bowl, whip the heavy cream to soft peaks using a hand whisk or mixer.
5
Fold the whipped cream gently into the almond-milk base in three additions, keeping as much air in the mixture as possible.
6
Pour the mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
7
Freeze for at least 6 hours or until firm, then scoop into bowls and scatter over the toasted chopped almonds just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g chilled, whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.9 oz25g whole milk
- 0.7 oz20g ground to a fine paste with a little of the milk almond
- 0.4 oz10g toasted lightly almond flour
- 0.4 oz12g sugar white
- 0.1 oz2g vanilla extract
- 0.2 oz6g toasted, roughly chopped, for garnish almond
