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Homemade Almond Joy Ice Cream – No Machine Needed!

Author Trish - Mom On Timeout


  • 2 cups heavy whipping cream
  • 3/4 cup International Delight Almond Joy creamer
  • 1 can sweetened condensed milk
  • 3/4 cup hot fudge topping I used Hershey's
  • 1/2 cup sliced almonds
  • coconut flakes sliced almonds, hot fudge topping (optional)


  • Whip heavy whipping cream until peaks form.
  • Gently add creamer and continue mixing until combined.
  • Fold in sweetened condensed milk.
  • Transfer half of mixture to a freezer-safe container that has a lid.
  • Stir hot fudge topping until nice and loose. Avoid heating the topping unless necessary and then allow to cool before using.
  • Drizzle half of hot fudge topping on top of ice cream mixture and sprinkle with half of almonds.
  • Use a knife to swirl into ice cream.
  • Carefully pour the last half of the ice cream mixture into container.
  • Drizzle remaining half of hot fudge topping and almonds on top.
  • Use a knife to swirl into ice cream.
  • Place lid on container and freeze until it reaches ice cream consistency.
  • Serve ice cream topped with additional hot fudge topping, sliced almonds, and/or coconut flakes if desired.