This Amaretto Cherry Ice Cream is rich, creamy, and packed with sweet cherries in every bite. Homemade with fresh cherries, a splash of amaretto, and a smooth custard-style base, it's the perfect frozen dessert for cherry season or any time you're craving something special.
The combination of juicy cherries, almond flavor, and creamy ice cream creates an irresistible dessert that's far better than anything from the grocery store. Whether you're serving it after a summer dinner or making a batch for the freezer, this ice cream recipe is always a favorite.
Be sure to try my Banoffee Ice Cream and this Black Forest Ice Cream for two other delicious flavors that you can easily make at home.
Why You'll Love This Recipe
- Rich, creamy homemade ice cream
- Loaded with fresh cherries
- Delicious hint of amaretto and almond
- Perfect for cherry season
- Easy ice cream maker recipe
- Better than store-bought
Before You Get Started
- Use ripe, sweet cherries for the best flavor.
- Chill the ice cream bowl completely if your machine requires it.
- Don't skip the salt - it enhances the cherry and almond flavors.
- Freeze the finished ice cream for 3-4 hours for the best scooping texture.
Ingredients
- Heavy cream - Added to help with the creaminess of the ice cream.
- Whole milk - Adds richness and texture.
- Sugar - For sweetness.
- Egg yolks - Create a rich custard base. If you prefer, use pasteurized eggs or temper the mixture before churning.
- Amaretto - Adds a subtle almond flavor that pairs perfectly with cherries.
- Lemon juice - Adds a small citrus flavor.
- Vanilla extract - Enhances the other flavors.
- Almond extract - Brings out the almond flavor of the amaretto.
- Salt - Just a pinch is needed.
- Sweet cherries - Fresh cherries are my favorite, but frozen cherries work well too.
See recipe card for quantities.
How to Make Amaretto Cherry Ice Cream
Step One: Separate the cherries and simmer with sugar for several minutes. This will turn them syrupy.
Step Two: Add the cream, milk, sugar, egg yolks, amaretto, extracts, and cooked cherries. Blend until the mixture is smooth.
Step Three: Add ¼ cup of the cherries and some of the chopped chocolate to the blender. Blend until the mixture is smooth.
Step Four: Pour the mixture into an ice cream maker.
Step Five: Freeze according to the manufacturer's instructions. This takes about 20 minutes.
Step Six: Cut the rest of the cherries into quarters, and once the ice cream is done churning, add in the quartered cherries.
Step Seven: Move the ice cream to a freezer-safe container. Freeze until firm enough to scoop, about 3-4 hours.
Step Eight: Enjoy!
Top Tip
If you are concerned about using raw egg yolks in ice cream, you can purchase pasteurized eggs or temper the ice cream base. Heat the base, after blending, until it is thick enough to coat the back of a spoon. Chill completely before adding to an ice cream machine.
Variations
- Black Cherry Ice Cream - Use sweet black cherries.
- Chocolate Cherry Amaretto Ice Cream - Stir in mini chocolate chips or chopped dark chocolate.
- No Alcohol - Omit the amaretto liqueur and add an extra ½ teaspoon almond extract.
- Cherry Almond Crunch - Fold in toasted sliced almonds after churning.
Try our Cherry Cordial Ice Cream for a sweet cherry ice cream using maraschino cherries.
Equipment
To make this homemade ice cream, you'll need a medium bowl, an ice cream machine, and a freezer container that has an airtight seal.
Storage
Once the ice cream is made, keep it stored in the freezer. As long as you use a good container with a tight lid, the ice cream will stay fresh for 3-4 weeks.
Common Questions
Yes. Thaw and drain them before cooking with the sugar.
The cherry juices naturally color the custard as it churns, creating a beautiful pale pink color.
Absolutely. Simply omit it and add a little extra almond extract for similar flavor.
Yes. This recipe is designed for an ice cream machine rather than a no-churn method. If you do not have an ice cream maker, you can freeze the base in a popsicle mold.
After blending the base, heat it gently over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 170–175°F). Cool completely, then refrigerate until cold before churning.
Related
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📖 Recipe
Amaretto Cherry Ice Cream
Equipment
- Ice Cream Maker
Ingredients
- 1.5 cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- 3 egg yolks ***
- 2 oz amaretto
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- pinch salt
- 1 lb sweet cherries pitted, divided
Instructions
- Cook half of the cherries. Simmer ½ lb of the cherries with 1–2 tablespoons of the sugar for 5–8 minutes until syrupy.
- Combine the cream, milk, sugar, egg yolks, amaretto, extracts, and the cooked cherries. Blend until smooth.
- Add ¼ cup of the cherries and two tablespoons of the chopped chocolate to the blender. Blend until smooth.
- Pour into an ice cream maker. Churn according to the manufacturer's instructions.
- Cut the remaining cherries into quarters.
- When the ice cream has finished churning, mix in the quartered cherries.
- Transfer to a freezer-safe container and freeze for 3-4 hours or until firm enough to scoop.
Notes
Nutrition
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