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Toasted Almond Caramel Mocha Gelato

Warning: There is a really good chance I will fall asleep writing this post. I am SO TIRED! The last few days of Ramadan were so stressful and there were so many things that I needed to get done in such a short amount of time that I barely got any sleep. Actually, I don't think I got much sleep at all during Ramadan period. I'm really bad at time management as it is, so when you throw in a pre-sunrise meal and midnight prayers, I'm officially a goner.

The worst part about it all is that unlike a regular day where I could be tired and go hit up a Dunkin Donuts for a caramel iced coffee, I had to instead suck it up and fight through my sleepiness every day. The struggle was real.

But then, I made my own caramel mocha gelato to eat at night and everything was okay again.

I basically craved ice cream every night during Ramadan, and one night, when pondering what to make for this month's Mystery Dish, I thought, wouldn't it be brilliant to make ice cream this month? No wait, my own GELATO? And so here we are. Four ingredient gelato, if you don't count the flavoring. And no ice cream maker necessary!

You just whisk, pour, freeze, and dig in. Alright, you do have to wait for it to soften a bit so that you can get that perfect gelato consistency. And once you do, you'll want to dig in as soon as possible since gelato melts quicker than regular ice cream. I doubt you'll have any difficulties with that part though :)

Toasted Almond Caramel Mocha Gelato

Yield: 4-6 servings
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One 14oz. can of sweetened condensed milk
1 and 1/2 cups sour cream
1 and 1/2 teaspoons instant espresso powder
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/4 cup crushed toasted almonds

Toasted almonds and caramel sauce, for topping


Place the can of sweetened condensed milk on it's side in a large saucepan. Cover completely with water. Boil can for 2-3 hours, making sure the can is completely immersed in water throughout this time. Remove can from water and set it aside to cool completely.

In a large bowl, whisk together 1 cup of the caramelized sweetened condensed milk, sour cream, espresso powder, and vanilla, until smooth and well-blended. Stir in almonds.

Pour into a glass tupperware container, cover with lid, and freeze overnight.

Remove from the freezer 15 minutes prior to serving. Garnish with additional toasted almonds and caramel sauce, if desired.

Check out what the rest of the Mystery Dish members whipped up this month!

July Mystery Dish via
1. Watermelon Salsa - The Pajama Chef
2. Farro Salad - Chez CateyLou
3. Cherry Almond Coffee Cake - Two Happy Bellies
4. Watermelon Fruit Salad with Mint Lime Dressing - Yummy Healthy Easy
5. Toasted Almond Caramel Mocha Gelato - Culinary Couture
6. Cherry Galettes with Almond Sour Cream Crust - The Well Floured Kitchen
7. Cherry Watermelon Granita - Joyful Healthy Eats
8. Cherry Almond Mocha Smoothie - Baking a Moment
9. Pepperoni Pasta Salad - I Want Crazy
10. Almond Cherry Bars - I Dig Pinterest
11. Cucumber Salsa - Weary Chef
12. Cherry Almond Popsicles - Blahnik Baker

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