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Create a toasted almond crunch topping for ice cream

Nothing seems to taste better over vanilla ice cream than a toasted almond crunch topping. It is so delicious that “Good Humor” created a “Toasted Almond” bar that is sold in many stores in most areas. The key word here is most areas. These wonderful ice cream treats can’t be found everywhere. Once you’ve had one you’ll miss not being able to purchase them if you live outside the distributing area. Making a homemade version of the toasted almond crunch topping is the next best thing to still enjoy that great taste it brings to vanilla ice cream.

Enjoy some toasted almond crunch!
Jackson Cooking Examiner / Beverly Mucha


  • 1 cup of blanched almonds
  • ½ cup of sugar
  • 2 tablespoons of unsalted butter
  • 2 teaspoons of vanilla extract
  • Pinch of salt


  1. Chop or grind almonds very fine by hand or using a blender or food processor. Be sure the settings and times nuts are processed, is watched carefully. You don’t want them to be ground to a powder.
  2. Then warm a frying pan using a medium flame and toast the almonds and butter together until they turn a golden brown.
  3. Add in the sugar and mix well till the sugar has dissolved completely.
  4. Remove the frying pan from the stove and stir in the salt and vanilla extract.
  5. Let the toasted almond crunch topping cool before using to top your ice cream bowl.


  • Try your hand with other nuts too, to enjoy their subtle tastes if you prefer one nut over another.
  • Make your own toasted almond bars by slicing a block of vanilla ice cream the size of a typical ice cream bar. Insert a Popsicle stick in one end and gently press the ice cream into the toasted almond topping. Place a piece of waxed or parchment paper in a sealable container and place one ice cream bar on it. Then cover with another sheet of parchment paper and stack the bars you’ve made. Cover the container and return it to the freezer.

Now when you feel like a toasted almond crunch bar they’re there for the taking!

© 2013 Beverly Mucha / All Rights Reserved

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