Homemade Nougat Ice Cream Recipe
Homemade Nougat Ice Cream recipe: my easy and refreshing dessert for the holidays
If you’re looking for a simple, fresh, and truly delicious dessert to end a family meal (or a lavish holiday feast), let me tell you about my homemade frozen nougat. I often compare it to Italian semifreddo: the same lightness, the same welcome freshness after a heavy meal, and above all, that melt-in-your-mouth texture that always makes an impression.
Why you’ll love this nougat ice cream:
- It’s easy to prepare, even for beginners in the kitchen.
- No special equipment is needed: no ice cream maker or complicated utensils.
- You can prepare it in advance and thus fully enjoy the moment.
- All you need are a few simple ingredients that you probably already have at home or can easily find: honey, sugar, eggs, cream, and dried fruit. That’s it.
To be perfectly honest, this recipe isn’t even entirely my own… I received it from one of my sisters, and since then, it’s become a staple in our house, especially at Christmas. I’ve obviously adapted it with my own little twist, but the essence remains: a generous and easy-to-make family dessert that’s always a hit.
You can serve it as is, but if you want to elevate it, I highly recommend serving it with a raspberry coulis. The raspberries’ tartness enhances the sweetness of the nougat and adds a lovely color that perfectly balances the richness of the dessert.
In short, an easy, fresh, and comforting homemade dessert… that will quickly become your new favorite. Enjoy!
Homemade Nougat Ice Cream Recipe
Ingredients needed to prepare homemade frozen nougat:
- Dried fruits: almonds, pistachios, blanched hazelnuts
- Icing sugar
- Liquid honey; I particularly like chestnut honey in this nougat
- Fresh eggs at room temperature
- Thick cream
- Chopped candied fruit (optional)
- To serve: raspberry coulis, crushed pistachios, fresh fruit (raspberries, blueberries, etc.)
Here are some other Christmas dessert recipe ideas that you might like:
Homemade Nougat Ice Cream
Ingredients
- 50 g blanched almonds
- 50 g blanched pistachios
- 50 g blanched hazelnuts
- 80 g caster sugar
- 65 g liquid honey (chestnut)
- 2 fresh eggs at room temperature
- 25 cl heavy cream
- 2 tablespoons chopped candied fruit (optional)
- Raspberry coulis to serve
Instructions
- In a skillet, toast the pistachios, almonds, and slivered almonds with the powdered sugar until caramelized.Once caramelized, transfer them to a cutting board lined with parchment paper and finely chop them with a large kitchen knife.
- In a saucepan, heat the honey.
- Separate the egg whites from the yolks and place them in two separate bowls.Beat the egg whites until stiff peaks form, then pour the hot honey over them.Beat the egg yolks, then gently fold them into the beaten egg whites.
- Whip the cream until stiff peaks form and gently fold it into the egg and honey mixture.
- Add the chopped pistachios, hazelnuts, and almonds. Gently fold in.You can also add candied fruit if desired.
- Pour the mixture into a loaf pan, preferably silicone; otherwise, line the bottom of the pan with plastic wrap to make unmolding easier.Freeze for at least 12 hours before serving with raspberry coulis.
