Beat the Heat: Amaretto and Toasted Almond Ice Cream

It is so hot outside. As I was walking the 50 feet from my car into the grocery store this weekend, I could feel my clothes start sticking to me and my hair start curling. Within thirty seconds of walking in the store, I was mentally adding the ingredients for ice cream to my shopping list. There was simply no way I was leaving that store without something refreshing and honestly, just plain cold. 

This ice cream has the decadence of amaretto and cream, with the crunch and delicious flavor of almonds. It is also so simple to make. Toast some almonds and mix some ingredients. It just doesn’t get any easier or any tastier. Don’t have Amaretto? Use different flavors such as rum and frozen cherries, vanilla and strawberries, or Irish Cream and chocolate chips.  Make it your own!

Amaretto and Toasted Almond Ice Cream


1/4 Cup Slivered almonds

1/4 Amaretto

1 Cup Whole milk

1 Cup Heavy cream

1/4 Cup Sugar

Pinch Salt

  1. Chill ice cream maker insert in freezer for 10 minutes.
  2. Toast almonds in single layer in 350 degree oven for approximately 7-10 minutes. Watch very closely so they do not burn. Allow to cool. Chop into small pieces.
  3. Whisk together all ingredients except almonds until sugar dissolves. Stir in almonds.
  4. Pour mixture into chilled insert. Freeze according to manufacturers instructions. Don’t forget the ice cream salt and lots of ice.

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