Almond Ice Cream
This post may contain affiliate links. Please read my disclosure policy for more details.
Meet the best almond ice cream ever! It’s fresh, full of incredible almond flavor, and creamy with little crispy pops of roasted almonds.
Seriously, this is crazy delicious!
Nowadays, you can find many good ice cream flavors at the grocery store, but almond ice cream is not one of them. And if you do find it, trust me, there’s no comparison whatsoever with homemade almond ice cream. It’s just worlds apart!
Join my newsletter for free weekly recipes!
This is the type of ice cream you can buy in Southern Italy in summer. It’s served in cups, waffle cones, or delicious cornetti, the Italian version of croissants with a brioche-like texture. That’s pure pleasure – the best gelato you’ll ever taste!
And since summer is just around the corner, this week I want to share an almond ice cream inspired by the Italian gelato (ice cream) of my childhood.
Today’s recipe utilizes an ice cream maker and an ice cream base made with milk and cream, ditching a ton of heavy cream, egg yolks, or condensed milk.
We want freshness, we want the flavor and crunch of amazing roasted almonds to shine, to make delightfully creamy ice cream without being heavy and greasy.
This almond ice cream is one of the best frozen dessert recipes I’ve ever made. It’s just perfect for any occasion and sure to impress.
Here is what you need to make the almond ice cream of your dreams!
List of the ingredients
- Almonds
- Almond extract
- Full-fat milk
- Cream
- Sugar
- Honey
- Cornstarch
Equipment
1. Ice cream maker. I use this Cuisinart ice cream maker, a basic model that requires pre-freezing the container for 24 hours, and it’s great.
2. Blender or food processor
3. Spoons & measuring cups, or a kitchen scale
4. Baking sheet
5. Bowl and saucepan
6. Balloon whisk
7. Freezer container with lid.
How to make almond ice cream
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Roast the almonds until crisp and golden brown.
- Bring milk, cream, and honey to a gentle simmer, then stir in sugar and corn flour. Simmer, whisking for 3 minutes, and set aside.
- Chop about 1/4 cup of almonds and set aside.
- Add the remaining almonds to a powerful blender, add some of the cream and milk mixture, and process until you get a smooth paste.
- Stir the almond paste into the cream mixture and refrigerate until cold.
- Next, pour the mixture into the ice cream maker, and press go.
- When the ice cream is nearly ready, add the chopped almonds.
- Stop the machine as soon as the ice cream is ready and the almonds are fully incorporated.
- When your ice cream is ready, you can scoop it straight from the bowl and savor it if you like soft-serve ice cream, or you can transfer it to an aluminum or plastic container and let it set in the freezer for a couple of hours for the perfect scoop.
No ice cream maker?
If you don’t have an ice cream maker, you can also use the freeze-and-stir method (check out this recipe for instructions on how it works). You need minimal equipment if you use this method, but it takes longer, and you must stir it frequently to prevent an icy consistency.
Recipe Notes
Almonds: Use good-quality almonds that are crunchy and have a uniform color and size. Toast them until nutty and crispy for the best flavor and texture.
Almond extract: A small amount of extract is essential to intensify the almond flavor.
Cream: I’m based in the UK and use whipping cream (not double cream), but if you’re in the US, I recommend using heavy cream, which has a similar fat content (about 35%).
Whole milk: Good-quality full-fat milk.
Sugar: It’s important to add sweetness but also texture, as it helps to prevent the formation of crystals.
Honey: It’s combined with sugar to achieve the perfect, balanced sweetness. But honey is also great for keeping homemade ice cream soft in the freezer. It’s important not to skip this ingredient.
Cornstarch: This white, starchy powder thickens the cream and milk mixture, and no eggs are required. If you’re based in the UK, cornflour works just fine.
Why the recipe works
- This ice cream is egg-free and made with milk and cream!
- The recipe uses two stabilizers that work like a charm: cornstarch, which thickens and prevents the formation of big ice crystals, and honey, which doesn’t “quite” freeze at low temperatures, keeping the ice cream at a softer consistency.
- The sweetness comes from honey and sugar.
- Toasted almonds add texture, making the ice cream extra special.
Storage Tips
Store the almond ice cream in a freezer-safe container with a tightly closed lid. I recommend using a wide and flat container that helps to freeze faster, and store it in the main part of the freezer, not in the drawer.
It keeps well for one week.
More frozen dessert recipes you’ll love
- Pumpkin ice cream
- Pineapple ice cream
- 2-Ingredient chocolate banana nice cream
- Apple ice cream
- Frozen strawberry yoghurt
- Oreo ice cream
Let me know if you make this almond ice cream or if you have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!
For more recipe updates, subscribe to my newsletter and follow me on Instagram, Pinterest, and Facebook.
Almond Ice Cream
Ingredients
Ice cream Mixture
- 1 ¼ cup (300 ml) Heavy cream (35% fat content)
- 1 ½ cup (360 ml) Full-fat milk
- 2 tablespoon (40 grams) clear runny honey
- ⅔ cup (130 grams) sugar
- 2 tablespoon (20 grams) cornstarch
- ½ teaspoon almond extract
Roasted almonds
- 1 ¼ (180-200 grams) Almonds
To serve
- 2-3 waffle cones, crumbled (optional)
Instructions
- Important: Remember to put the ice cream maker bowl in the freezer for at least 16 hours, although some models (like Cuisinart) requires 24 hours. Check the manufacturer's instructions.
- Make the ice cream mixture: Add the milk, cream, and honey to a large saucepan, and heat gently until barely simmering (no boil). Stir sugar and cornstarch together in a bowl, add them to the saucepan, and whisk the mixture for about 3 minutes over low heat until slightly thickened. Remove from the heat.
- Roast the almonds: Preheat your oven to 350°F / 180°C, add the almonds to a baking sheet, and roast them for about 12-15 minutes until the nuts are golden brown. Remove about ¼ cup of almonds and coarsely chop or slice them.
- Make almond paste: Using a powerful blender or food processor, blend the whole roasted almond until finely chopped. Next, to make this step asier, add about ½ or 1 cup cream mixture to the almonds and keep blending until smooth and creamy. Note: you can add some of the cream mixture even if it's still warm, that doesn't affect the result.
- Combine almonds and cream: Add the almond paste to the cream mixture, and stir with a spoon or whisk until well combined. Let it cool at room temperature, then refrigerate for at least 6 hours or overnight.
- Churn: Once the ingredients and the ice cream maker bowl are cold, turn the machine on and add slowly the ice cream mixture. Make sure you follow the manufacturer's directions.
- Add the chopped almonds: When the ice cream looks creamy and nearly done, add the remaining chopped almonds and let the ice cream maker churns until the almonds are fully incorporated into the ice cream.
- Serve: When the almond ice cream is ready, you can enjoy it immediately when it's still soft, or you can smooth it into a freezer-safe container and freeze it for at least a few hours before enjoying it. For extra texture, serve with extra roasted or candied almonds, and crumbled waffle cones. Enjoy!
