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Mandola e Arancia Gelato (Almond and Orange Gelato)


Mandola e Arancia Gelato (Almond and Orange Gelato)

This Almond and Orange Gelato combines zesty and juicy with toasty and nutty to create a surprisingly comforting, yet remarkable frozen treat. It will charm your taste buds at the first spoonful.

Mandorla e Arancia Gelato // Almond and Orange Gelato //

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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 Almond and Orange 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.

Mandorla e Arancia Gelato // Almond and Orange Gelato //

Though there are a lot of “flashier” gelato flavors to choose from, but I challenge you to give this Almond and Orange Gelato flavor a try. It’s wonderful served with juicy orange segments, with ripe summer fruits such as strawberries and apricots, and with any and all cakes.

Helpful Tips for Making Almond and Orange 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 make a difference in taste though, 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 + grinding steps and use that product instead. Make sure the butter is 100% almonds (no added oil, salt, or sugar) and has an extra-smooth consistency.

Keep that orange zest in

Many almond and orange gelato recipes instruct 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.

Bring gelato back to room temp before serving

Always remember to bring gelato to room temperature 15 to 20 minutes before serving. One of the defining factors of gelato is that it is kept and served at a warmer temperature than ice cream is. This gives gelato its signature creamy texture and allows flavors to shine brighter. It also makes gelato much easier to scoop and serve.


Never made gelato before? Curious about what makes gelato different from ice cream? Check out my colorful masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free, vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master.

This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It’s now available to all gelato lovers worldwide, absolutely free. Watch Now!

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these creative, homemade gelato recipes a try.

Fresh Peach Gelato // White Chocolate, Strawberry and Basil Gelato // Cherry Ripple Gelato //

Mandorla e Arancia Gelato // Almond and Orange Gelato //

Almond and Orange Gelato

This humble looking Almond and Orange Gelato combines zesty and juicy with toasty and nutty to create a surprisingly comforting, yet remarkable frozen treat. It will charm your taste buds at the first spoonful.
Prep Time:25 minutes
Cook Time:10 minutes
Cooling + Freezing Time:4 hours
Servings 1 quart (4 cups/1L)



  • 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 of the appliance you’re using, this can take between 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 cool gelato base. Use a stand blender, a stick blender, or a food processor to fully combine and blend to a super smooth consistency. Strain, if desired, to remove leftover chunks, if any.
  • Pour the almond and orange 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 almond and orange gelato to an airtight container and freeze until firm, about two hours.
    Almond and orange 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 almond and orange 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: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.

Did you make this?

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Author: Marie Asselin

Prep Time: 25 minutes
Cook Time: 10 minutes
Cooling + Freezing Time: 4 hours


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