Origin: Spain

500 Calories per serving

Ingredients

• 7 oz Jijona Turron (1 bar, 200 grams)
• 1 cup Whole Milk
• 1 cup Heavy Whipping Cream
• 1 tbs Vanilla Extract
• 2 tbs Raw Honey
• 3 tbs Organic Maple Syrup
• 3 Egg Yolks

Toppings

• 1 oz Alicante Turron (Hard)

Instructions

• Cut Jijona Turron (Soft One) into pieces in a hot pan medium low heat with milk & raw honey (Stir until it dissolves set it aside cool it off in the fridge for about 15-30 minutes)
• Pour all ingredients in a bowl including the cooled off mixture then use a mixer take plenty of time to mix it all (make sure pieces dissolve)
• Taste Test
• Pour mixture into Ninja Creami Pints & freeze for 24 hours (Feeds up to 2 people)
• Insert into Ninja Creami, use Ice Cream option
• Add Alicante Turron topping, use mix-in option (Chop into pieces however many you prefer) Enjoy!

Path To Idea

In September 2024, a trip to Spain introduced me to the rich, nutty flavors of turrón — a beloved almond nougat enjoyed across the country. One sunny afternoon in Madrid, I tasted a scoop of Helado de Turrón that blended sweet almonds, honey, and cream into something inspiring. That moment sparked an idea: recreate the experience with a healthy twist using my Ninja Creami. What began as a travel memory became a creamy tribute to Spain’s culinary charm — and a new favorite in my frozen recipe collection to bring back to my kitchen.