Silk Chocolate Almond Ice Cream You Can Make Without a Machine
Written by Neelanjana Mondal | September 10, 2025
If you’re a fan of that melt-in-your-mouth, creamy richness that Cadbury Dairy Milk Silk chocolate delivers, imagine it in a frozen dessert form. All of this without the hassle of an ice cream maker or fancy equipment! So, try this no-churn chocolate ice cream with almonds and Silk that captures the velvety smoothness of the beloved Dairy Milk Silk chocolate.
Chocolate Ice Cream With Almonds and Silk
Ingredients:
- 200 gm Cadbury Dairy Milk Silk chocolate (roughly 2 bars)
- 1 can of sweetened condensed milk
- 2 cups heavy cream, chilled
- 1 tsp almond extract
- Optional: A pinch of salt
Method:
- Break the Cadbury Silk chocolate into small pieces and add it to a heatproof bowl.
- Melt it using the double boiler method (with the bowl kept over simmering water), or use the microwave: microwave in 20-30 second bursts, stirring each time, until fully melted.
- Set the melted chocolate aside to cool slightly.
- Pour the chilled heavy cream into a chilled mixing bowl and use a large balloon whisk to beat the cream. You can also use an electric mixer.
- Whisk until soft peaks form. The cream will hold shape but will still be soft and airy. This can take 8-10 minutes of steady whisking. Don’t overwhip; stop once the cream looks thick and slightly fluffy.
- In a separate bowl, mix the melted Cadbury Silk, sweetened condensed milk, almond extract, and a pinch of salt. Mix with a spoon or small whisker until smooth and fully combined.
- Add one-third of the whipped cream to the chocolate mixture, folding using a spatula or spoon. Do not stir vigorously.
- Once combined, add the rest of the whipped cream in two more additions, folding each time. You need it to be light and airy.
- Pour the final mixture into a freezer-safe container (a loaf tin works well). Then smooth the top with a spoon. Cover with plastic wrap, foil, or a lid.
- Freeze for 6-8 hours or overnight, until firm.
- Before scooping, let the ice cream sit at room temperature for 5-10 minutes so it softens slightly. Scoop and enjoy the creamy, milk chocolate goodness.
Tips & Tricks:
1.Use High-Quality Heavy Cream
Since we’re not using an ice cream machine, the cream is key to getting that light, scoopable texture. Use full-fat, cold heavy cream or whipping cream with at least 35% fat. Anything lower-fat won’t whip properly by hand, and your ice cream will turn out icy or dense.
2.Chill Your Tools
Before whipping the cream, place your bowl and whisk in the freezer for 10-15 minutes. Cold equipment helps the cream whip faster and hold its structure better, crucial when you’re whisking by hand.
3.Melt the Chocolate Gently
Cadbury Silk melts beautifully because it has added milk solids and cocoa butter, but it can also burn or seize easily. Use a double boiler for control or microwave it in short bursts (20-30 seconds), stirring every time. Let it cool slightly before mixing with condensed milk so it doesn't curdle or seize.
4.Fold, Don’t Stir
When combining the whipped cream and chocolate-condensed milk mixture, be sure to fold gently instead of stirring or whisking. This helps maintain the air you’ve just whipped into the cream and gives your final ice cream that soft, mousse-like texture.
5.Don’t Skip the Salt
Even a tiny pinch of salt (⅛ tsp) can dramatically enhance the chocolate flavor. It balances the sweetness of Cadbury Silk and brings out the depth of the cocoa.
6.Use a Shallow Freezing Container
Freeze your ice cream in a wide, shallow container like a loaf tin. This helps it freeze more evenly and quickly. Deeper containers can cause the outer edges to overfreeze while the center stays soft for too long.
7.Prevent Ice Crystals
To reduce ice crystal formation, press a layer of parchment paper or plastic wrap directly on the surface of the ice cream before sealing the container. This keeps air out and protects the creamy texture.
8.Let It Soften Before Serving
Since this is a no-churn ice cream, it may freeze quite firm. Leave it at room temperature for 5-10 minutes before scooping so it softens to the perfect creamy texture.
9.Customize with Mix-Ins
Right before you pour the final mix into your container, you can fold in crushed cookies, roasted almonds, chocolate chips, or a swirl of caramel or Nutella. These additions not only add texture but complement the silkiness of the chocolate base.
10.Be Patient with Freezing
It can be tempting to dig in early, but for the best results, freeze the ice cream for at least 6-8 hours (preferably overnight). This ensures it sets up fully and becomes scoopable, not slushy.