This butter almond ice cream recipe is rich, buttery, creamy, and sweet. It’s made with a simple egg yolk custard for creaminess and finished with butter-sauteed almond slices for a little crunch. It’s luscious, versatile, and easy to whip up at home!
I’ve got a real treat for you with this butter almond ice cream. It starts with an ultra-creamy custard base made from rich egg yolks and cream, then I fold in buttery, toasted almonds right at the end. The result is smooth, luscious, and just indulgent enough to feel special.
I love it on its own, but it’s also fantastic scooped alongside other desserts — a warm brownie with a scoop of this ice cream is always a good idea. That dreamy texture comes from the classic custard base, which gives the ice cream its silky richness and buttery depth.
To make it, I toast sliced almonds in butter for extra flavor, then churn them into a custard made with egg yolks, sugar, whole milk, heavy cream, vanilla, and a pinch of salt. It’s simple, timeless, and exactly the kind of ice cream I reach for when I want something truly comforting.
How do I store leftover butter almond ice cream?
Store leftover butter almond ice cream in a freezer-proof, airtight container in the freezer. When you set the ice cream, do so in the same container you’ll use to store it: repurpose an old ice cream container, use a sealed loaf pan (with parchment paper over the top), or treat yourself to some ice cream containers .
How long does this ice cream last in the freezer?
It’s best enjoyed within two weeks. It’ll be safe to eat beyond that, but the flavor and creamy texture will change over time.
Butter Almond Ice Cream Recipe
- Pin
Ingredients
- ▢ 3 tablespoons butter
- ▢ 1 cup sliced almonds (see notes)
- ▢ 4 large egg yolks
- ▢ ½ cup granulated sugar
- ▢ 1 ½ cups whole milk
- ▢ ½ teaspoon salt
- ▢ 1 ½ cups heavy cream
- ▢ 1 teaspoon pure vanilla extract
Instructions
- Melt the butter in a small pan over medium heat. Add the sliced almonds and cook, stirring occasionally, for 3-5 minutes, or until fragrant and golden brown. Set aside to cool completely. 3 tablespoons butter, 1 cup sliced almonds
- In a large bowl, whisk together the egg yolks and granulated sugar until they are pale yellow and well combined. 4 large egg yolks, ½ cup granulated sugar
- In a large, heavy-bottomed pot, warm the whole milk and salt over medium heat until it is gently steaming. Slowly pour the warm milk into the egg yolk mixture while whisking constantly. 1 ½ cups whole milk, ½ teaspoon salt
- Transfer the custard back to the pot and cook, stirring constantly, until the custard thickens and coats the back of the spoon– about 5-7 minutes.
- Remove the custard from the heat and strain it through a fine-mesh sieve into a large bowl. Add the heavy cream and vanilla and mix to combine. Cover the surface of the custard with parchment paper and then place it in the fridge to chill for at least 6 hours. 1 ½ cups heavy cream, 1 teaspoon pure vanilla extract
- Once the ice cream base is chilled, transfer it into your ice cream maker and churn according to the manufacturer’s instructions – usually 16-20 minutes. Add the buttered almonds and let the machine run for 30 seconds to stir them in.
- Transfer the ice cream to a loaf pan and press a piece of parchment paper onto the top. Freeze until set, at least 6 hours– but preferably overnight.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More ice cream recipes
Best Strawberry Ice Cream Recipe (with two secret ingredients!)
Mint Chocolate Chip Ice Cream
Carrot Cake Ice Cream
Chocolate Chip Cookie Dough Ice Cream
Butter Almond Ice Cream Recipe
Ingredients
- 3 tablespoons butter
- 1 cup sliced almonds , see notes
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ½ teaspoon salt
- 1 ½ cups heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Melt the butter in a small pan over medium heat. Add the sliced almonds and cook, stirring occasionally, for 3-5 minutes, or until fragrant and golden brown. Set aside to cool completely. 3 tablespoons butter, 1 cup sliced almonds
- In a large bowl, whisk together the egg yolks and granulated sugar until they are pale yellow and well combined. 4 large egg yolks, ½ cup granulated sugar
- In a large, heavy-bottomed pot, warm the whole milk and salt over medium heat until it is gently steaming. Slowly pour the warm milk into the egg yolk mixture while whisking constantly. 1 ½ cups whole milk, ½ teaspoon salt
- Transfer the custard back to the pot and cook, stirring constantly, until the custard thickens and coats the back of the spoon– about 5-7 minutes.
- Remove the custard from the heat and strain it through a fine-mesh sieve into a large bowl. Add the heavy cream and vanilla and mix to combine. Cover the surface of the custard with parchment paper and then place it in the fridge to chill for at least 6 hours. 1 ½ cups heavy cream, 1 teaspoon pure vanilla extract
- Once the ice cream base is chilled, transfer it into your ice cream maker and churn according to the manufacturer’s instructions - usually 16-20 minutes. Add the buttered almonds and let the machine run for 30 seconds to stir them in.
- Transfer the ice cream to a loaf pan and press a piece of parchment paper onto the top. Freeze until set, at least 6 hours– but preferably overnight.
