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Caramel Mocha Almond Ice Cream

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“Requires an ice cream maker but no cooking and no eggs. This is an overhaul of a recipe that was in the booklet for my ice cream maker. The original recipe was for coffee walnut ice cream & used all half and half and whipping cream. Being short on the creams, I substituted my coffee creamer. I didn't have walnuts but I did have toasted almonds. And since I was tinkering, I added the chocolate syrup. When I tasted it half frozen, I thought the coffee was too intense so I dolloped in the Cool Whip. The result was outstanding; smooth texture, chocolately, coffee flavor and a crunch of almonds.”
READY IN:
2hrs 10mins
SERVES:
4
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat coffee creamer and half and half till steaming (I heated it in the microwave on the beverage setting).
  2. Pour hot cream over sugar and coffee crystals and stir till sugar is dissolved.
  3. Cool completely.
  4. Stir in chocolate syrup, heavy cream and almonds.
  5. Chill in refrigerator for 2 hours or more.
  6. Pour in ice cream maker and follow manufacturers directions.
  7. Add Cool Whip half way through the churn.

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