ice age – outdoors & indoors!

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It’s pre-Xmas season & the temperatures drop – last Sunday we even had some snowflakes (lasting for about 6 h!). Time to think about some pre-Xmas & Xmas treat…

I decided on the spur of the moment to create a combined winter-pre-Xmas&Xmas ice-cream! I imagined some vanilla white ice-cream w/ specks of dark chocolate, w/ the nutty flavour of roasted almonds & orange aroma… no cinnamon, no nutmeg, no cloves, no coriander, no gingerbread flavour or any other traditional spicy Xmas cookie flavour…

Alas! Nothing changed: I didn’t stock up my kitchen equipment w/ an ice cream machine – so we’ll go for no-churn ice-cream as before.

An essential ingredient, however, are roasted flaked almonds for their nutty aroma. We start w/ a packet of flaked almonds: it may be a rather large packet because roasted flaked almonds are fine for a lot of cakes & desserts.

Take your non-stick pan, add the white flaked almonds & heat it up. Careful: Stir continuously! Don’t leave the kitchen – better: don’t leave the stove! The flaked almonds roast next to no time. (If once burnt the mess is ready for the bin!)

What a flavour in your kitchen – overall your home!

After having prepared roasted flaked almonds take an appropriate share for our ice-cream (store the rest in a screw-top jar!) & assemble all the rest…


  • condensed milk
  • whipped cream
  • a vanilla pod
  • dark chocolate flakes
  • organic oranges
  • orange liqueur.

We need the zest of 2 oranges & the juice of 1 orange. Grate the zest & squeeze the juice & mix w/ the orange liqueur.

Scrape the vanilla seeds out of the vanilla pod & mix w/ the condensed milk.

Finally whip the cream until stiff.

So we’re ready now for combining…

Start w/ the condensed milk & the vanilla seeds, then add the dark chocolate flakes & the roasted flaked almonds.


Add the orange mix & finally fold in the whipped cream.


That’s our ice-cream mess before freezing. Just pour it in an appropriate container & off to the freezer.

After at least 6-8 h of lounging in the freezer…



ice age – outdoors & indoors!

Prep Time: 30 minutes

Servings: about 1000 ml ice-cream (i. e. 6-8 servings)

ice age – outdoors & indoors!

An vanilla ice-cream like snow-white snow w/ specks of dark chocolate & roasted almonds mixed w/ an intensive orange flavour!


  • 400 g condensed milk (1 can)
  • 400 g whipped cream
  • 2 organic oranges (2 x zest, 1 x juice)
  • 50 g roasted flaked almonds
  • 50 g dark chocolate flakes
  • 1 vanilla pod (seeds only)
  • 3 tbsp orange liqueur
  • equipment:
  • electric handheld mixer
  • egg whip

How to...

  1. Roast flaked almonds in a pan.
  2. Grate the orange zest of both oranges & squeeze the juice of 1 orange (about 4 tbsp orange juice).
  3. Scratch the vanilla seeds out of the vanilla pod.
  4. Whip the cream until stiff (w/ the electric handheld mixer).
  5. Combine condensed milk, vanilla seeds, orange zest, orange juice, roasted flaked almonds, chocolate flakes & orange liqueur w/ an egg whip.
  6. Fold in the whipped cream.
  7. Fill in a container (about 1000 ml) & put it in the freezer for about 6-8 h.


Prep Time: includes roasting flaked almonds (if necessary)!

Roasted flaked almonds: If you like the ice-cream less crunchy just take of the amount in the recipe.

Oranges: I used rather small oranges (about 200 g each).

Orange liqueur: you may add up to 6 tbsp if you like.

The ice-cream gets rather stiff when lounging in the freezer for several days. Remember to get it out of the freezer & into the fridge about 20-30 min before serving.


(information on equipment)



If the ice-cream is for several days in the freezer (at -18 degrees C) it’s best to get it our about 20-30 min before serving – it’s creamier & easier to scoop.

I decided to add some fruit to the serving: I mixed some red fruit jelly w/ morello cherries, vanilla sugar & (only a very little bit of) sweet almond-flavored liqueur. (Sorry – no photos… however, recipe coming next year!)


The businesswoman w/ too many office hours thinks

It’s an quick & easy dessert (I remember the lemon ice-cream…). I can prepare 1-2 days in advance, I don’t need any further preparations before serving – it’s definitely an top answer for any dessert in Xmas season!


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