You don’t have to celebrate Shavuot to enjoy a good ice cream recipe - but the holiday is the perfect excuse for it. Traditionally, dairy dishes are enjoyed during Shavuot, and this homemade vanilla almond biscotti ice cream combines creamy vanilla flavors with crunchy almond biscotti for the ultimate summer dessert. Whether made with an ice cream machine or by hand, this easy recipe is perfect for warm days, holiday gatherings, and anyone looking for a delicious homemade ice cream with a seasonal twist.
22. May 2026
Jewish Museum cooks!
Vanilla Mandelbrot Ice Cream
by JMW
Ingredients:
- 375ml Cream
- 357ml Milk
- 130g Cane Sugar
- 1 Vanilla pod
- 3 drops of Almond extract
- 1 hand-crushed Mandelbrot
- 1 pinch of Salt
© JMW
To prepare:
© JMW
- First, crush the Mandelbrot into small pieces with a rolling pin, and set aside for later. Split the vanilla bean lengthwise, and scrape out the seeds. Combine those seeds with milk, cream, salt, sugar, and almond extract in a small saucepan. Heat it until the sugar has dissolved.
- Next, pour the mixture through a sieve and chill for at least 2 hours.
- Afterward, stir the mixture well. If you have an ice cream maker, pour it in and churn for about 20-30 minutes, or the amount of time recommended by your ice cream maker's instructions. If you don't have an ice cream maker, then you'll need to do this by hand. Pour the mixture into a freezer bag. Put ice cubes and a pinch of salt in a second freezer bag, and then place the first bag inside the second. Seal tightly and stir consistently until the mixture softens into ice cream.
- Once your ice cream is creamy, add the chopped Mandelbrot and mix well. For firmer ice cream, freeze for a few more hours.
© JMW
© JMW
© JMW
