When the sun is blazing, there's nothing better than a scoop of almond ice cream straight from your own kitchen. It's rich, creamy, and just the right amount of nutty. Plus, you know exactly what's going into it-real almonds, fresh cream, and a touch of almond extract that makes every bite taste dreamy.
If you love nutty frozen desserts, you'll also enjoy my pistachio ice cream recipe for another homemade scoop that's just as satisfying.
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why almond ice cream is a must-try
the unique taste
Almond ice cream has that perfect balance between sweet creaminess and nutty depth. Unlike plain vanilla, it feels a little extra special and makes an ordinary dessert night feel fancy.
the good-for-you side of almonds
Almonds aren't just tasty-they bring some natural benefits too:
- They're packed with vitamin E and magnesium.
- They've got heart-healthy fats.
- They're naturally low on the glycemic index, which means they won't spike your sugar as much.
So yes, it's dessert, but it comes with a few little perks!
ingredients you'll need
US Customary - Metric
- 7 oz sliced almonds (2 cups)
- 10 oz granulated sugar (1 ¼ cups, divided)
- 12 oz whole milk (1 ½ cups)
- 12 oz heavy cream (1 ½ cups)
- 6 egg yolks
- ⅛ teaspoon salt
- ¾ teaspoon almond extract (see note)
step-by-step almond ice cream recipe
step 1: toast the almonds
Place the sliced almonds in a skillet and toast over medium heat until they're lightly browned and fragrant. Remove half of them and set aside for the custard base.
step 2: make candied almonds
Sprinkle ¼ cup of sugar over the almonds left in the skillet. Cook on medium-low, stirring until the sugar melts and coats the almonds. Spread them out on parchment to cool. Once cooled, store in a covered container for mixing in later.
step 3: steep the cream and milk
In a saucepan, combine the reserved toasted almonds, whole milk, and heavy cream. Heat until scalding hot, then cover and let it steep for 1 hour. After steeping, reheat until hot again.
step 4: whisk the yolks
In a bowl, whisk the egg yolks with the remaining sugar and salt. Place a sieve over the bowl.
step 5: strain and temper
Strain the hot milk mixture into the yolks. Discard the almonds. Whisk well to combine.
step 6: cook the custard
Pour everything back into the saucepan and cook on medium-low, stirring constantly, until it thickens enough to coat the back of a spoon. Don't let it boil.
step 7: chill the custard
Transfer the custard back to the bowl, stir in almond extract, cover, and refrigerate until completely cold-about 4-5 hours or overnight.
step 8: churn and freeze
Churn in your ice cream maker according to instructions. Just before it's done, add the candied almonds. Transfer to a container, smooth the top, press plastic wrap directly on the surface, and freeze until firm.
tips for success
- Don't skip the steeping-it gives the cream its deep almond flavor.
- Chill the custard fully before churning for the creamiest result.
- Add the candied almonds at the very end to keep their crunch.
serving ideas
This ice cream is dreamy on its own, but here are a few ways to dress it up:
- Scoop it over warm brownies.
- Add fresh cherries or strawberries on top.
- Drizzle with chocolate or caramel sauce.
frequently asked questions
what's the best way to store it?
Keep your almond ice cream in an airtight container with plastic wrap pressed directly against the surface. It helps prevent freezer burn.
can i make it without an ice cream maker?
Yes! Freeze the custard in a shallow dish, whisking every 30 minutes for about 3-4 hours until creamy.
how can i make this dairy-free?
Swap heavy cream for coconut cream and whole milk for almond milk. It'll still be rich with that nutty almond flavor.
can i prep it ahead of time?
Definitely. The custard can be made a day before churning, and the ice cream keeps well for up to 2 weeks in the freezer.
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Print📖 Recipe
Almond Ice Cream
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 40 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
Rich, creamy, and irresistibly nutty, this almond ice cream brings homemade luxury to every scoop. Made with toasted almonds, fresh cream, and a hint of almond extract, it's the perfect summer treat.
Ingredients
- 7 oz sliced almonds (2 cups)
- 10 oz granulated sugar (1 ¼ cups, divided)
- 12 oz whole milk (1 ½ cups)
- 12 oz heavy cream (1 ½ cups)
- 6 egg yolks
- ⅛ teaspoon salt
- ¾ teaspoon almond extract
Instructions
- Toast sliced almonds in a skillet over medium heat until lightly browned and fragrant. Set half aside for the custard base.
- Add ¼ cup of sugar to the remaining almonds in the skillet. Cook over medium-low, stirring until sugar melts and coats almonds. Spread on parchment to cool.
- In a saucepan, combine reserved toasted almonds, whole milk, and heavy cream. Heat until scalding, cover, and steep for 1 hour. Reheat until hot again.
- Whisk egg yolks with the remaining sugar and salt in a bowl. Place a sieve over the bowl.
- Strain the hot milk mixture into the yolks, discarding the almonds. Whisk to combine.
- Return to the saucepan and cook over medium-low, stirring until thick enough to coat the back of a spoon. Do not boil.
- Transfer custard to a bowl, stir in almond extract, cover, and chill for 4-5 hours or overnight.
- Churn in an ice cream maker. Add candied almonds just before finishing. Transfer to a container, smooth the top, press plastic wrap onto the surface, and freeze until firm.
Notes
Steeping the almonds gives a rich flavor, and chilling the custard fully ensures a smooth texture. Add candied almonds at the end to keep their crunch intact.
Nutrition
- Serving Size: ½ cup
- Calories: 290
- Sugar: 20g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
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