Turn a traditional bar of soft Jijona nougat into a creamy frozen dessert. This homemade turrón ice cream brings the warm flavours of almonds and honey into a chilled treat. The recipe can be adapted for an ice-cream maker or frozen in a shallow container and stirred by hand.
Índice de Contenidos
Ingredients for about six small servings
Use 200 g soft Jijona turrón, 300 ml whole milk, 250 ml whipping cream and 2–3 tablespoons sugar, depending on how sweet your nougat is. A pinch of salt and vanilla are optional. Since commercial turrón already contains significant sugar, taste the mixture before adding more sweetener.
Prepare a smooth base
Warm the milk very gently, without boiling, and crumble the soft turrón into it. Stir until the nougat disperses. A hand blender can help make the mixture smoother. Cool completely, then stir in the cold cream. Refrigerate the base until thoroughly chilled; do not pour warm mixture into an ice-cream machine.
Method with an ice-cream maker
Churn the cold base according to your machine’s instructions until thick and creamy. Transfer to a freezer-safe container and freeze briefly to firm it further. Machines differ, so use texture rather than a universal fixed time as the main guide.
Method without a machine
Pour the cold base into a shallow freezer-safe container. Freeze and stir or whisk thoroughly every 30–45 minutes during the initial freezing period to break up large ice crystals. Repeat several times, then allow to firm. This version may be less smooth than churned ice cream.
Serving and storage
Serve with chopped roasted almonds, a little cinnamon or a small piece of wafer. Remove from the freezer for a few minutes before scooping, but avoid prolonged room-temperature holding. Use pasteurised dairy products and practise normal cold-chain food safety; keep the ice cream frozen between servings.
Frequently asked questions
Can I make turrón ice cream without an ice-cream maker?
Yes. Freeze in a shallow container and stir repeatedly during the first hours to reduce ice crystals.
Does the recipe need much extra sugar?
Usually not: soft Jijona turrón is already sweet. Taste the mixture before adjusting.
Edited and adapted from the TurronesyDulces original; practical information reviewed October 2026.