Spanish · Dessert
Toasted Almond Ice Cream
A no-churn Spanish-style almond ice cream built on whipped cream and cream cheese instead of a sugar-heavy custard base, sweetened entirely with allulose and finished with a generous scatter of pan-toasted almonds for crunch and nutty depth.
$1
15 minsPrep
4 minsCook
259 minsTotal
EasyLevel
Nutrition per serving
444Calories
4.7gProtein
44.3gFat
16.4gCarbs
3.1gSugar
1.4gFiber
172mgSodium
112mgChol
23.9gSat Fat
161mgPotassium
93mgCalcium
0.5mgIron
0.2mcgVitamin B12
0.4mgVitamin C
0gPolyol
11gAllulose
0.5gAlcohol
Goes well with
Amaretto Liqueur
local
Horchata de Almendra
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the chopped almonds and almond flour in a dry pan over medium heat for 3-4 minutes, stirring constantly, until fragrant and golden; tip onto a plate to cool completely.
2
In a bowl, beat the softened cream cheese with the allulose until smooth and no lumps remain.
3
In a separate chilled bowl, whip the heavy cream to soft peaks using the hand-mixer.
4
Fold a third of the whipped cream into the cream cheese mixture to loosen it, then fold in the remainder along with the vanilla extract and salt, keeping as much air in the mix as possible.
5
Fold in the cooled toasted almond flour, then transfer the mixture to a small freezer-safe tub.
6
Scatter the toasted chopped almonds over the top, pressing lightly into the surface.
7
Cover and freeze for at least 4 hours, or until firm enough to scoop.
8
Let sit at room temperature for 5 minutes before scooping into servings.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g heavy cream
- 1.1 oz30g softened cream cheese
- 0.8 oz22g allulose
- 0.6 oz18g toasted, roughly chopped almond
- 0.2 oz6g lightly toasted almond flour
- 0.1 oz3g vanilla extract
- 0 oz0.5g salt
