Chocolate-Almond Velvet
A no-churn frozen chocolate dessert made with whipped cream, chocolate syrup, condensed milk, and toasted almonds. Silky, scoopable, and effortlessly elegant with just 5 ingredients.
YIELD
10 servingsPREP
10 minCOOK
0 minREADY
1 hrsNo ice cream maker? No problem. This frozen chocolate velvet comes together in about 10 minutes of active work, then the freezer handles the rest.
Chocolate syrup, sweetened condensed milk, heavy cream, and vanilla get whipped to fluffy soft peaks, then folded with toasted slivered almonds and frozen until firm.
The texture lands somewhere between ice cream and mousse, smooth and scoopable with a nutty crunch in every bite. Sprinkle extra toasted almonds on top and serve it straight from the freezer tray.
Kitchen Tips
- Chill all the liquid ingredients before whipping so the cream holds its peaks
- Fold the almonds in gently after whipping so you don’t deflate the airy texture
- Let it sit at room temperature for 5 minutes before scooping for a creamier, softer serve
Ingredients
Directions
Combine syrup, milk, cream and vanilla, chill.
Whip until fluffy and soft peaks form.
Fold in nuts. Pile into refrigerator tray, freeze until firm.
Serve sprinkled with toasted almonds.
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