This orange almond gelato balances bright, juicy citrus with warm, toasty almonds to create a comforting and memorable frozen treat. One spoonful and you’ll be hooked.
I love experimenting with unusual gelato flavors, but I always come back to comforting classics. The orange-and-almond pairing is deceptively simple yet timeless. The first time I made this gelato it quickly became a favorite: bright orange zest and juice meet the creamy, nutty depth of almonds for a flavor that feels both familiar and special.
Orange and almonds are a classic duo across Italian pastries and confections. You’ll notice them together in cakes, biscotti, and candies in cafés and pastry shops throughout Italy. In gelato form the combination is especially lovely: the citrus lifts the flavor while the almonds add a toasty, creamy note. It’s a surprisingly comforting and elegant treat that delights from the first spoonful.
If you normally reach for flashier gelato flavors, I encourage you to try this orange almond version. It pairs beautifully with fresh orange segments, summer fruits like strawberries and apricots, and nearly any cake or tart.
How to Make Gelato Video Masterclass
Don’t miss the free gelato video masterclass. The class explains what sets gelato apart from American ice cream, how to make a versatile base suitable for many flavors, and best practices for churning and serving. It also covers dairy-free and vegan variations, and offers practical, easy-to-follow tips.
Helpful Tips for Making Orange Almond Gelato
Toast the almonds
Toasting the almonds makes a major difference in flavor—don’t skip this step. Toasted almonds develop deeper, nuttier aromas that translate into a more flavorful gelato. If you prefer a speckled look, use skin-on almonds; blanched almonds work fine too but lack the flecked appearance.
Use store-bought almond butter for a shortcut
If you have excellent store-bought almond butter, you can skip toasting and grinding. Choose a product that is 100% almonds with no added oil, salt, or sugar and a very smooth texture for the best result.
Keep the orange zest
Many recipes recommend straining out zest, but leaving the finely grated orange zest in the custard intensifies the aroma and flavor. When blended, the zest integrates and adds a lively citrus character without any bitter texture.
Temper gelato before serving
Bring orange almond gelato to room temperature for 15–20 minutes before serving. Gelato is traditionally stored and served at a warmer temperature than American-style ice cream; this yields a creamier texture and allows the flavors to come forward. Tempering also makes scooping much easier.
More Gelato Recipes
Browse through the collection of gelato recipes for more inspiration. You’ll find many classic and inventive flavors to explore.
Additional Resource: A Guide to Making Italian Ice Cream at Home
If you’ve never made gelato before, consult a detailed guide to making Italian ice cream at home. A good guide explains what distinguishes gelato from American-style ice cream, compares classic and Sicilian-style bases, and covers equipment and technique to help you achieve the best texture and flavor.
Pin Recipe
Orange Almond Gelato Recipe
25 mins
10 mins
4 hrs
1.25 quarts (5 cups/1.25 L)
Marie Asselin
Ingredients
- 1 batch Classic Gelato Base (or Sicilian-Style Gelato Base) — omit the vanilla bean
- Finely grated zest from 2 oranges (about 4 tbsp / 60 ml)
- 1 tbsp Amaretto liqueur 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. As soon as it comes off the heat, whisk in the finely grated orange zest and Amaretto or almond extract. Strain into an airtight container, cool to room temperature, then refrigerate overnight. The base must be very cold before churning for the smoothest texture.
-
Preheat the oven to 325°F (160°C). Spread the almonds on a baking sheet and toast for about 10 minutes, shaking the sheet once or twice, until aromatic and lightly blond inside. Transfer to a plate and let cool completely.
-
When the almonds are cool, grind them to a smooth almond butter using a stick blender or mini food processor. Depending on the appliance, this takes about 3–5 minutes. Scrape down the bowl as needed and continue until very smooth.
-
Measure ½ cup (125 ml) of the almond butter for the gelato; reserve any extra for another use.
-
Whisk the almond butter into the cold gelato base. Use a blender, stick blender, or food processor to combine until fully smooth. Strain if desired to remove any remaining lumps.
-
Pour the custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Stop when the gelato is thick and icy but still easily spoonable.
-
STORAGE: Transfer the gelato to an airtight container and freeze until firm, about 2 hours. For best creaminess, enjoy within 2 weeks; it remains edible up to 2 months but may develop ice crystals over time.
-
SERVING: Always let the gelato rest at room temperature for about 20 minutes before serving to reach ideal scoopability and texture.
-
DAIRY-FREE: Substitute lactose-free milk or oat milk for regular milk and lactose-free or plant-based cream for heavy cream.
-
VEGAN: Use a vegan gelato base and plant-based creams; follow a trusted vegan gelato recipe for proportions and technique.
Did you make this?
Tell how you liked it! Leave a comment or share a photo on Instagram and tag @foodnouveau.
This site participates in the Amazon Associates Program. If you click an affiliate link and make a purchase, the site may earn a small commission at no extra cost to you. This helps support new content creation. Read the site’s Disclosure Policy for more information.