Spanish · Dessert
Turrón-Style Toasted Almond Ice Cream
A no-churn Spanish-style ice cream built on the toasted almond, cinnamon and vanilla flavours of turrón, folding whipped cream and condensed milk into a dense, scoopable base studded with chopped toasted almonds.
$1
15 minsPrep
4 minsCook
379 minsTotal
EasyLevel
Nutrition per serving
428Calories
7.6gProtein
34.2gFat
23.7gCarbs
19.9gSugar
2.8gFiber
253mgSodium
73mgChol
15.8gSat Fat
307mgPotassium
181mgCalcium
0.9mgIron
0.2mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Toast the 35g almonds in a dry pan over medium heat for 3-4 minutes, stirring constantly, until golden and fragrant, then roughly chop and set aside to cool completely.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
In a separate bowl, whisk together the condensed milk, vanilla extract, ground cinnamon and salt until smooth.
4
Gently fold the whipped cream into the condensed milk mixture in three additions, keeping as much air in as possible.
5
Fold in the cooled toasted almonds until evenly distributed through the mixture.
6
Pour into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed to the surface.
7
Freeze for at least 6 hours or until firm, ideally overnight.
8
Scoop into two bowls, scatter the reserved 5g toasted almonds over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g toasted and roughly chopped almond
- 3.2 oz90g whipped to soft peaks heavy cream
- 2.3 oz65g condensed milk
- 0.1 oz3g vanilla extract
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.2 oz5g toasted, chopped, for garnish almond
