Boozy and delicious cherry amaretto ice cream that really tastes of amaretto. An easy no-churn ice recipe perfect for the summer.
I love making no-churn ice cream; it’s 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.
Amaretto and cherries are a match made in heaven. If you don’t believe me, try these Amaretto Cherries, they are incredibly delicious.
Table of contents
Advantages of using condensed milk
- An ice cream maker is not required – the dessert will be soft and creamy without using an extra gadget.
- Super quick: You will not have to cook a custard base made with eggs and cream. Just mix a few ingredients.
- Rich and delicious: If you love sweetened condensed milk as much as my family does (my husband can drink it directly from the can), you will love this amaretto cherry ice cream.
- Cherries: Fresh sweet or sour cherries, whatever you happen to have. I love both sorts, but I am always more for sour cherries when all other recipe ingredients are already so sweet.
- Sweetened condensed milk: You will need one 400 ml/ 14 oz can.
- Amaretto: A sweet Italian liquor from Saronno. It can be made from almonds, bitter almonds, apricot, or peach kernels. It’s delightfully sweet, and although it might not always be made from almonds, it has a pronounced almond flavor.
- Heavy whipping cream: It makes the dessert even creamier and more decadent.
How to make cherry ice cream with amaretto?
- Cherries: Pit the fruit, preferably with a cherry pitter (Amazon affiliate link).
- Remove about ¼ of the cherries and chop them finely. Blend the rest until smooth (1).
- Whip the heavy cream. Set aside (2).
- Mix condensed milk, amaretto, and cherry puree in a large bowl. Fold in the cream and the chopped cherries (3).
- Line the freezer-safe container with plastic wrap. Pour in the condensed milk mixture. Cover with plastic wrap (4).
- Freeze for 12 hours or until solid.
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.
Thick, very sweet, sticky cow’s milk that’s been cooked down to remove the water. The sugar prolongs its shelf-life, meaning a can of milk can be kept for years.
It’s not the same as evaporated milk, the latter contains no sugar, so you can’t substitute one for the other.
A medium-sized freezer-safe container like a glass or plastic box or a loaf pan (about 20×10 cm/8×4 inches).
Yes. Drain them well before blending. Remember that canned cherries are sweetened, making the dessert even sweeter. Or you can learn to preserve cherries my way; they are only very lightly sweetened.
The amaretto cherry ice cream is best when consumed within 2 months. Keep it well covered in the freezer.
More cherry desserts
Cherry Amaretto Ice Cream (No-Churn)
- 250 g cherries 9 oz, Note 1
- 1 cup heavy whipping cream
- 1 can sweetened condensed milk 400 ml/14 oz
- 4 tablespoons amaretto
- Cherries: Pit the cherries. Blend ¾ of them. Chop the remaining cherries.
- Whip the heavy cream until soft peaks form.
- Mix the sweetened condensed milk, amaretto, and cherry puree in a large bowl. Fold in the whipped cream and the chopped cherries.
- Fill container: Line a freezer-safe container with plastic wrap (Note 2). Pour in the cherry mixture. Cover with more plastic wrap, placing it directly on the mixture’s 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.
- Fresh sweet or sour cherries.
- I use a loaf cake tin or a glass container.
- This step reduces the formation of ice crystals and prevents the ice cream from absorbing any freezer odors.