Almond-Crunch Ice Cream Cake

Almond-Crunch Ice Cream Cake (Step-by-Step Guide)

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If you love the classic combo of creamy vanilla ice cream + crunchy toasted almonds, this Almond-Crunch Ice Cream Cake is the ultimate celebration dessert. It’s inspired by the nostalgic “toasted almond” ice cream bar vibe—only made bigger, prettier, and perfect for slicing. You’ll build soft almond cake layers, add a sweet almond syrup, layer with ice cream, and finish with a fluffy whipped-cream frosting and plenty of almond crunch.

This dessert looks impressive, but it’s very doable if you follow the steps and give it enough freezing time.

Ingredients

For the almond crunch topping

  • Sliced almonds
  • Granulated sugar
  • Pinch of salt (optional)

For the almond cake layers

  • Cake flour
  • Eggs (separated into yolks and whites)
  • Granulated sugar
  • Almond extract
  • Vanilla extract
  • Salt
  • Butter (melted) or neutral oil (depending on your version)

For the syrup

  • Granulated sugar
  • Water
  • Almond extract (and/or a little vanilla extract)

For the filling

  • Vanilla ice cream (good quality), slightly softened

For the frosting

  • Heavy cream (very cold)
  • Confectioners’ sugar
  • Vanilla extract
  • (Optional) a touch of almond extract

Equipment

  • Two round cake pans
  • Parchment paper
  • Springform pan or cake ring (helps with clean assembly)
  • Mixer (hand or stand)
  • Spatula
  • Freezer space
Almond-Crunch Ice Cream Cake

Step-by-Step Instructions

Step 1: Make the almond crunch

  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. Toss sliced almonds with granulated sugar (and a tiny pinch of salt if you like).
  4. Spread the almonds in an even layer on the sheet.
  5. Bake 8–12 minutes, stirring once halfway, until lightly golden and fragrant.
  6. Let cool completely (it will crisp as it cools).
  7. Once cool, break into small crunchy pieces and set aside.

Step 2: Bake the almond cake layers

  1. Keep the oven at 350°F (175°C).
  2. Grease two round cake pans and line bottoms with parchment.
  3. In a bowl, whisk together cake flour + salt (and any dry ingredients your version uses).
  4. In another bowl, beat egg yolks with part of the sugar until pale and slightly thick.
  5. Mix in vanilla extract + almond extract.
  6. Stir in melted butter (or oil) until smooth.
  7. Add the dry ingredients and mix just until combined.
  8. In a clean bowl, beat egg whites to soft peaks, then gradually add the remaining sugar and beat to glossy peaks.
  9. Gently fold the egg whites into the batter in 2–3 additions (don’t deflate).
  10. Divide batter between pans and smooth the tops.
  11. Bake 18–25 minutes (until the center springs back and a toothpick comes out clean).
  12. Cool in pans 10 minutes, then turn out onto racks and cool completely.

Step 3: Prepare the syrup

  1. In a small saucepan, combine sugar + water.
  2. Bring to a simmer, stirring until sugar dissolves.
  3. Remove from heat and add almond extract (and/or vanilla).
  4. Cool to room temperature.

Step 4: Assemble the ice cream cake

  1. Let the vanilla ice cream soften at room temperature for about 10–15 minutes—soft enough to spread, not melted.
  2. Place one cake layer inside a springform pan (or on a cake board if you don’t have one).
  3. Brush or spoon syrup over the cake surface (don’t soak it to the point of soggy—just nicely moistened).
  4. Spread a thick layer of softened ice cream over the cake.
  5. Sprinkle a generous layer of almond crunch over the ice cream.
  6. Add the second cake layer on top.
  7. Brush the top layer with more syrup.
  8. If you want extra height, you can add a thin ice cream layer on top—optional.
  9. Cover tightly (plastic wrap + foil if possible).
  10. Freeze at least 6 hours, ideally overnight, until very firm.

Step 5: Make the whipped-cream frosting

  1. Chill a mixing bowl and whisk attachment if possible.
  2. Pour in cold heavy cream.
  3. Add confectioners’ sugar and vanilla extract (and a tiny bit of almond extract if desired).
  4. Whip to medium-stiff peaks (fluffy and spreadable, not grainy).

Step 6: Frost and decorate

  1. Remove cake from the freezer.
  2. Unmold from the springform pan (run a warm cloth around the outside if needed).
  3. Quickly frost the entire cake with whipped cream.
  4. Press almond crunch onto the sides and sprinkle more on top.
  5. Return to the freezer for 30–60 minutes to set the frosting before slicing.
Almond-Crunch Ice Cream Cake

Serving Tips

  • For clean slices, use a sharp knife dipped in hot water, wipe between cuts.
  • Let the cake sit at room temperature 5–10 minutes before slicing (depends on freezer strength).

Storage

  • Keep covered in the freezer up to 5–7 days for best texture.
  • Protect from freezer odors by wrapping well.

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