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Almond Gelato with Orange Zest
Almond Gelato with Orange Zest
This orange almond gelato is smooth, creamy, and deeply nutty, with toasted almonds blended into the base and fresh orange zest adding a bright, aromatic lift.
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As much as I like combining flavors in a creative way when I make gelato, I also often go back to tried-and-true classics. Though it may sound like a humble ingredient combination, this orange almond gelato is a timeless combination. After I made it for the first time, it instantly rose to the top of my list of favorite gelati flavors.
Orange and almonds are frequent pals in the sweet world. You’ll find them together in cakes, biscotti, and candies all over Italy’s cafés and pastry shops. But I find it to be especially striking in gelato form: of course, there’s the bright flavor of orange in there—a sure winner in my citrus-loving heart—but also the creamy, toasty flavor of almonds. The combination of almond and orange is surprisingly comforting, familiar yet remarkable. It inevitably charms taste buds at the first spoonful.
This orange-scented almond gelato is inspired by gelato alla mandorla, the classic Italian almond gelato, with fresh orange zest added for a bright citrus twist. Though there are many “flashier” gelato flavors to choose from, I challenge you to try this orange almond gelato. It’s creamy, toasty, and nutty, with fresh orange zest adding just enough brightness to make every spoonful taste fresh. Serve it with juicy orange segments, ripe summer fruits such as strawberries and apricots, or alongside simple cakes.
Quick Summary (TL;DR)
This almond gelato is made with toasted almonds ground into smooth homemade almond butter, then blended into a chilled gelato base. Fresh orange zest and a touch of Amaretto or almond extract make the flavor brighter and more aromatic.
The result is creamy, nutty, and gently citrusy: an Italian-inspired almond gelato that feels familiar but still special.
Why you’ll love it:
- Made with real toasted almonds
- Fresh orange zest adds brightness
- Includes Amaretto or almond extract for extra almond flavor
- Can be made with homemade or store-bought almond butter
- Works with a classic or Sicilian-style gelato base
- Includes dairy-free and vegan adaptation notes
Helpful Tips for Making Orange Almond Gelato
Toast those almonds up!
Though it may sound like an annoying extra step, toasting the almonds makes the hugest difference in flavor. Don’t skip it! Also, make sure to pick skin-on almonds to get a beautifully flecked gelato. The almond skin doesn’t affect the taste, so if you have blanched almonds on hand, go ahead and use them.
Take a shortcut and use store-bought almond butter
Fan of an especially great store-bought almond butter? Feel free to skip the almond-toasting and grinding steps and use the product instead. Make sure the butter is 100% almonds (no added oil, salt, or sugar) and has an extra-smooth consistency.
Make the almond butter as smooth as possible
The smoother the almond butter, the silkier the finished gelato will be. A mini food processor or stick blender works, but if you have one, a high-speed blender can help refine the texture even more.
Don’t worry if your homemade almond butter is not perfectly silky. A few tiny almond bits are normal, especially when using skin-on almonds. For the smoothest final texture, blend the almond butter thoroughly into the cold gelato base, then strain the mixture before churning according to the manufacturer’s instructions.
Keep that orange zest in
Many orange almond gelato recipes instruct you to strain the gelato custard to discard the orange zest, but I recommend you keep it in. It’ll fully blend into the mixture as you process it and you’ll enjoy 100% of the zest’s sweet, aromatic flavor.
About the gelato base used in this recipe
This orange almond gelato works with both my classic gelato base and my Sicilian-style gelato base. The classic base gives the gelato a richer, custard-like finish, while the Sicilian-style base has a cleaner flavor that lets the signature ingredients, the toasted almonds and orange zest, to come through more directly.
If you want the flavor closest to my nut-based gelato recipes, use the Sicilian-style base. If you prefer a richer, more old-school gelato texture, use the classic base. Either way, omit the vanilla bean so the almond and orange flavors stay front and center.
Temper almond gelato before serving
Always remember to bring orange almond gelato to room temperature 15 to 20 minutes before serving. One of the defining characteristics of gelato is that it is kept and served at a warmer temperature than ice cream. This gives gelato its signature creamy texture and allows flavors to shine brighter. It also makes this orange almond gelato much easier to scoop and serve.
FAQ
What is almond gelato?
Almond gelato is an Italian-style frozen dessert flavored with almonds, milk, cream, and sugar. This version is made with toasted almonds blended into almond butter, plus orange zest for a bright citrus note.
Is this almond gelato or orange gelato?
This recipe is best described as almond gelato with orange. The toasted almond flavor is creamy and nutty, while the orange zest adds brightness and aroma without turning the recipe into a full orange gelato.
What is almond gelato called in Italian?
Almond gelato is usually called gelato alla mandorla or gelato di mandorla in Italian. This version is inspired by that classic flavor, with fresh orange zest added for brightness.
Should I use skin-on or blanched almonds?
Both work. Skin-on almonds give the gelato a slightly more rustic color and deeper toasted flavor. Blanched almonds create a paler, smoother-looking gelato. Use whichever you have, but make sure the almonds are fresh and unsalted.
Can I use store-bought almond butter?
Yes. Use a smooth almond butter made with 100% almonds, with no added oil, salt, or sugar. If the almond butter tastes stale or bitter, it will affect the gelato’s flavor.
Can I skip the Amaretto?
Yes. You can replace the Amaretto with a small amount of pure almond extract. Go easy: almond extract is powerful, and too much can make the gelato taste artificial.
Can I make this almond gelato dairy-free or vegan?
Yes. Use my dairy-free or vegan version gelato base, then add the orange zest, almond flavoring, and almond butter as directed. Do not use the classic gelato base if making this recipe vegan.
How long does almond gelato keep?
Almond gelato is at its creamiest within the first two weeks. It will still be edible for up to two months, but ice crystals will gradually form, especially if stored in a regular refrigerator freezer.
What should I serve with orange almond gelato?
Serve orange almond gelato with orange segments, fresh berries, poached apricots, classic madeleines, French financiers, or a simple chocolate dessert.
Additional Resource: A Guide to Making Italian Ice Cream at Home
If you’ve never made gelato before, don’t miss my detailed guide to making Italian ice cream at home. The guide contains ALL the information and tips I’ve gathered through 20 years of gelato-making. You’ll learn what sets gelato apart from American-style ice cream, the difference between a classic gelato base and a Sicilian-style gelato base, why you do need an ice cream maker to make the best Italian ice cream, and get access to all of my colorful gelato recipes in a single spot. Happy churning!
Watch My Video Masterclass
Want to dive deeper into homemade gelato before you start? My Gelato Video Masterclass walks you through the essential techniques behind every great batch, from choosing the right base to churning, freezing, and serving gelato at its creamiest. Watch it first to better understand the method, then use the recipe below to make this pistachio version with confidence.
More Gelato Recipes
Once you’ve made pistachio gelato from scratch, try another homemade gelato recipe. All my gelato recipes use the same core techniques, so each batch helps you get more comfortable with texture, churning, and serving.
Orange Almond Gelato Recipe
Ingredients
- 1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base (omit the vanilla bean)
- Finely grated zest from 2 oranges about 4 tbsp/60 ml orange zest
- 1 tbsp Amaretto liqueur (such as Disaronno), or ½ tsp (2 ml) pure almond extract
- 1 cup unsalted raw whole almonds, preferably skin on, or blanched almonds
Instructions
- Make the gelato base of your choice, then as soon as you take it off the heat, whisk in the finely grated orange zest and Amaretto liqueur or almond extract. Strain the gelato base into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- Preheat the oven to 325°F (160°C). Spread the almonds over a baking sheet. Toast the almonds for 10 minutes, shaking the sheet once or twice. The almonds should be aromatic and blond on the inside. Transfer the almonds to a plate and let cool completely.
- Once the almonds have cooled to room temperature, use a stick blender or a mini food processor to grind them to a smooth butter consistency. Depending on the appliance you’re using, this can take 3 to 5 minutes. You don’t need to add any liquid to facilitate the process, just some patience. Scrape down the container from time to time and keep grinding, you’ll get there!
- Measure out the almond butter to get ½ cup (125 ml). Store any remaining almond butter for tomorrow’s morning toast!
- Whisk the almond butter into the cold gelato base. Use a stand blender, a stick blender, or a food processor to fully combine and blend to a very smooth consistency. For the silkiest texture, strain the mixture before churning to remove any remaining almond bits.
- Pour the orange almond gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the orange almond gelato to an airtight container and freeze until firm, about two hours.Orange almond gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take orange almond gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT DAIRY-FREE: Use the dairy-free version of my Sicilian-style gelato base, then add the orange zest, Amaretto or almond extract, and almond butter as directed.
- MAKE IT VEGAN: Use my vegan gelato base, then add the orange zest, Amaretto or almond extract, and almond butter as directed. Do not use the classic gelato base if making this recipe vegan, as it contains eggs.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
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