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Coffee Butter Almond Ice Cream

  • 4 tablespoons unsalted butter 

  • 1 cup slivered almonds, roughly chopped 

  • 1 teaspoon kosher salt 

  • 1-1/2 cups whole milk, chilled 

  • 1-1/8 cups granulated sugar 

  • 3-5 tablespoons instant espresso powder (to taste) 

  • 3 cups heavy cream 

  • 2 teaspoons almond extract 

  • 1 teaspoon pure vanilla extract


  1. Melt the butter in a 10-inch skillet. Add the slivered almonds and kosher salt. Cook over medium-low heat until almonds are toasted and golden, stirring frequently, about 4 to 5 minutes. Remove from the heat, strain (the butter will have an almond flavor; can be reserved for another use). Chill the nuts. 

  2. In a medium mixing bowl, use a hand mixer on low speed to combine the milk, granulated sugar and espresso powder until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and extracts. 

  3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the chopped nuts to the mixture during the last 5 minutes of freezing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. 

*For Coffee Ice Cream, omit the toasted buttered almonds, if desired; add 1 tablespoon Kahlua® or other coffee liqueur to the mixture. Kahlua® is a registered trademark owned by the Kahlua Company.


Servings: Fourteen 1/2-cup servings

Nutritional information per serving

Calories 287 (70% from fat) · carb. 19g · pro. 3g · fat 23g · sat. fat 12g · chol. 71mg · sod. 131mg · calc. 78mg · fiber 0g

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