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Amaretto Cherry Ice Cream

Amaretto Cherry Ice Cream


  • 1 pound dark sweet cherries, pitted
  • 1/2 cup plus 3 tablespoons amaretto
  • 2 tablespoons organic brown sugar
  • 1 1/2 cups raw cashews, soaked in warm water for 1 hour
  • 1 1/2 cups unsweetened plain soy milk
  • 2/3 cup dark sweet cherries, pitted
  • 5 - 6 tablespoons maple syrup
  • 1/8 teaspoon salt
  • Dark sweet cherries, pitted and chopped (optional)


  1. To make the boozy cherry sauce, place cherries, 1/2 cup amaretto, and brown sugar in a small pan over medium heat and bring to a simmer, uncovered.
  2. Adjust the heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally. You want the cherries to be soft and breaking apart a bit. The sauce should coat a spoon once it has cooled slightly. Transfer the sauce to a small bowl and refrigerate.
  3. To make the ice cream, drain and rinse the cashews. Place the soy milk and cashews in a high-speed blender and puree until completely smooth.
  4. Add the rest of the ice cream ingredients to the mixture and puree until smooth; you will see specks of cherry skins, which is fine.
  5. Pour the base into an ice cream maker and churn for 25 minutes or until thick but not frozen solid.
  6. In the meantime, prepare a 9x5x 3-inch loaf pan by lining it with parchment paper. When the ice cream base is ready, take the cherry sauce out of the refrigerator.
  7. Begin filling the loaf pan, alternating layers of the base and the cherry sauce and making 4 layers of the base and 3 thinner layers of sauce. Drag a butter knife through the mixtures to create swirls. Place the ice cream in the freezer for 1 to 2 hours.
  8. When you are ready to serve, take the ice cream out and let soften for 5 to 10 minutes before scooping, if necessary. Garnish with fresh cherry pieces, if using, and serve in small bowls.


  • Credit: Vegan Bowl Attack by Jackie Sobon


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