Vanilla Almond Ice Cream Recipe

Vanilla Almond Ice Cream Recipe

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1 tbsp pure vanilla extract

• 1/4 tsp salt

• 1/2 cup chopped toasted almonds

Instructions:

1. Prepare the base: In a mixing bowl, whisk together heavy cream, whole milk, sugar, salt, and vanilla extract until the sugar dissolves completely.

2. Chill mixture: Cover and refrigerate for at least 3–4 hours, preferably overnight, to enhance flavor and thickness.

3. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

4. Add almonds: In the last 2–3 minutes of churning, sprinkle in the chopped toasted almonds so they mix evenly.

5. Freeze: Transfer the soft ice cream into an airtight container. Freeze for 4–6 hours until firm.

6. Serve: Scoop into bowls and garnish with extra almonds for crunch.

❓ Q&A Section

Q1: Can I make this without an ice cream maker?
✅ Yes! Pour the mixture into a shallow dish, freeze, and stir vigorously every 30 minutes for 3–4 hours until creamy. Add almonds when semi-frozen.

Q2: How do I toast almonds?
✅ Spread sliced almonds on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once, until golden and fragrant.

Q3: Can I use low-fat milk?
✅ You can, but it may result in a less creamy texture. Whole milk and heavy cream give the best richness.

Q4: Can I add other flavors?
✅ Absolutely! Mix in chocolate chips, caramel swirls, or even dried fruits along with almonds for variety.

Q5: How long can it be stored?
✅ Keep it in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5 minutes before scooping for best texture.

Enjoy your creamy, nutty Vanilla Almond Ice Cream! ✨
If you’d like, I can also share a sugar-free or vegan variation—just ask!