Make a boozy cherry amaretto ice cream that really tastes of amaretto. This no-churn ice cream recipe is perfect for the summer.
I love making no-churn ice cream; itโs quick and easy and always a delight. I tried lots of sorts over the years, and this cherry amaretto ice cream is one of our favorite versions. Great for my husband and me, of course.
I make Cherry Vanilla Ice Cream for the kids. Or this fantastic Black Currant Ice Cream during the short black currant season.
Amaretto and cherries are a match made in heaven. If you donโt believe me, try these Amaretto Cherries, they are incredibly delicious.
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Recipe ingredients
Cherries:ย Fresh, sweet, or sour cherries; I love both sorts.
You can also use drained canned cherries. Theyโre usually sweetened, which makes the dessert even sweeter. For a less sweet option, try Preserving Cherries my wayโthey're only lightly sweetened.
Sweetened condensed milk is thick, very sweet, and sticky cowโs milk thatโs been cooked to remove water. The added sugar helps it last for years in a can. Itโs not the same as evaporated milk, which has no sugar, so they can't be used interchangeably.
- Make another great dessert: Rice Pudding with Condensed Milk.
Amaretto: A sweet Italian liquor from Saronno. Itโs delightfully sweet, and it has a pronounced almond flavor. Use some to make Tiramisu Cups.
Heavy whipping cream: It makes the dessert even creamier and more decadent.
See the recipe card for full information on ingredients and quantities.
How to make cherry ice cream with amaretto?
Cherries: Pit the fruit, preferably with a cherry pitter (Amazon affiliate link).
Step #1: Remove about ยผ of the cherries and chop them finely. Blend the rest until smooth.
Step #2: Whip the heavy cream. Set aside.
Step #3: Mix condensed milk, amaretto, and cherry puree in a large bowl. Fold in the cream and the chopped cherries.
Step #4: Line the freezer-safe container with plastic wrap. Pour in the condensed milk mixture. Cover with plastic wrap. Freeze for 12 hours or until solid.
Tips
Cover the mixture with plastic wrap before placing it in the freezer to avoid the formation of ice crystals on the surface and the absorption of strange freezer odors. Even if the container you use has a lid, cover it with plastic wrap before placing the lid on top.
Let the amaretto cherry ice cream sit on the counter for 10-15 minutes before scooping it so that it can soften slightly.
Storage
The amaretto cherry ice cream is best when consumed within 2 months. Keep it well covered in the freezer.
Cherry Amaretto Ice Cream
Equipment
- Stick blender or food processor
- Freezer-safe container Note 1
- Plastic wrap
Ingredients
- 9 oz cherries Note 1
- 1 cup heavy whipping cream
- 1 can sweetened condensed milk 400 ml/14 oz
- 4 tablespoons amaretto
Instructions
- Cherries: Pit the cherries. Blend ยพ of them. Chop the remaining cherries.9 oz cherries
- Whip the heavy cream until soft peaks form.1 cup heavy whipping cream
- Mix the sweetened condensed milk, amaretto, and cherry puree in a large bowl. Fold in the whipped cream and the chopped cherries.1 can sweetened condensed milk + 4 tablespoons amaretto
- Fill container: Line a freezer-safe container with plastic wrap. Pour in the cherry mixture. Cover with more plastic wrap, placing it directly on the mixtureโs surface. Cover the container with another layer of plastic wrap now on the surface of the ice cream (Note 3). If your container has a lid, place it on top. Otherwise, cover the container with a piece of aluminum foil.
- Freeze for 12 hours or until solid. Remove from the freezer 10-15 minutes before serving to allow it to soften up slightly and become more scoopable.
Notes
- Container: A medium-sized freezer-safe container like a glass or plastic box or a loaf pan (about 8x4 inches/ 20x10 cm).
- Cherries: You can use fresh, sweet, or sour cherries.
- Cover the ice cream: This step reduces the formation of ice crystals and prevents the ice cream from absorbing any freezer odors.
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