Amaretto Ice Cream with Roasted Cherries and Fudge Chunks

July 17, 2011

[donotprint]I can’t believe that we are more than half way through National Ice Cream Month and I haven’t posted a single ice cream recipe yet. Shocking, really, given how much I love to make ice cream. (Photographing ice cream does stress me out a bit, however, so maybe that is part the reason). With cherry season in full swing here I wanted to post a recipe that takes advantage of the bounty of the season. The cherries around here are absolutely amazing, and I am doing my best to take advantage of them while I can. (Stay tuned for a cherry vanilla jam and some homemade cherry lemon liquor). I love the combination of almond and cherry so I decided that I would highlight the flavor of the cherries by putting them in a creamy amaretto ice cream base. And adding some fudge chunks, because a little chocolate just makes everything better. Roasting the cherries and then steeping them in the brandy overnight helps keep them from getting icy in the freezer. I found the method a while back on some website but no longer have the link. If anyone recognizes it please let me know so that I can properly attribute it.

With quite a bit of summer left ahead of us there is plenty of time left for making ice cream. I hope to playing around with a bunch of new flavors in the weeks to come, but I will absolutely be making this one again.


Amaretto Ice Cream with Roasted Cherries and Fudge Chunks

Makes approximately 1 quart

3 cups almond milk (I used Almond Breeze unsweetened original)
1 cup soy milk powder
1/2 cup vegetable oil
2/3 cup sugar
pinch of salt
6 large egg yolks
3 tablespoons amaretto
¼ teaspoon almond extract

In a medium saucepan whisk together 2 cups of almond milk, soy milk powder, oil, sugar and salt. Place the egg yolks into a medium bowl and whisking to combine. Place the remaining cup of almond milk in another medium bowl set over a bowl of ice water and set the strainer on top.
Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Stir in the amaretto and almond extract. Stir over the ice bath until cool.
Chill the mixture thoroughly in the refrigerator and then freeze in a ice cream maker according to the manufacturers instructions. Remove the ice cream from the ice cream maker and carefully fold in the cherries and chocolate chunks. Freeze until firm.

For Cherries
30-40 fresh sweet cherries, pitted
2 tablespoons sugar
3 tablespoons cherry brandy, divided

Preheat oven to 450° F. Place the cherries in an oven safe roasting pan or dish, such as a pie pan. Sprinkle with sugar and 2 tablespoons cherry brandy and mix well. Roast at 450° for 10-15 minutes, stirring occasionally and watching to make sure the sugar doesn’t burn. Once the cherries are soft, remove them from oven and cool completely. Coarsely chop the cherries and stir in the remaining brandy. Refrigerate in juices overnight.

To Make the Fudge Chunks (recipe adapted from Bittersweet by Alice Medrich)
4 ounces semisweet chocolate, coarsely chopped
2 tablespoons water

Melt the chocolate with the water in a medium heatproof bowl set in a skillet of barely simmering water, stirring frequently. Remove from the heat and pour the mixture onto a piece of parchment paper. Slide the paper onto a small baking sheet and freeze until firm. Chop the chocolate into whatever size chunks you desire.

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  1. uhm…WOW! I think i am yet to see a more amazing and dangerously delicious looking ice cream recipe so far, and thats saying something considering how many there are around at the mo! Simply awesome, that photo is killing me! If only you could mail icecream, id buy a bucket of this stuff from you 🙂

  2. This flavor combination is right up my alley. I have no doubt its delicious! I’ve never tried making ice cream with almond milk but being lactose intolerant it sure is a great option to think about. If you have time come peek at my blog where we are having a virtual ice cream social and join in if you can.

    • I love your idea of a virtual ice cream social. I know I am late to the party but I will absolutely add some recipes! I love your homemade nutty buddies!

      Almond milk works well in making dairy free ice cream in conjunction with other things (like the soymilk powder), but it is a bit thin by itself. (The ice cream comes out icy). Coconut milk is another good option you might want to try.

  3. Yum . . . I love the combination of almonds, cherries, and chocolate. Interesting technique for making the fudge chunks. Also interesting that roasting prevents the the fruit from getting icy, but since it drives off moisture, I guess that makes lots of sense.

    • There are several brands of Kosher amaretto. Disarrono is Kosher and can be found in most liquor stores. Bartenura also makes a bunch of different liqueurs, including an amaretto. They can be found in many liquor stores with a large Kosher section. I often find them easier to find around Passover time, since they are Kosher for Passover and many stores expand their offerings of Kosher liquor that time of year.

      As far as the cherry brandy I used to have a bottle, but when I went to look at the brand I couldn’t find it so I don’t know for sure. Herring makes a Kosher cherry liquor that works just as well in this recipe.

      I hope that helps.

  4. Can I use regular dry milk instead of the soy powder milk? Please I am making this for my sister for her bday! I need to know asap? Thanx!

    • I use the soy milk powder to keep it dairy free. If you can use dairy I would recommend replacing the first three ingredients (almond milk, soy powder and oil) with 1 cup heavy cream and 2 cups of whole milk, rather than using dry milk powder. Hope that helps!

    • I already bought the almond milk! Lots of it. I can’t have soy. Soy makes your body think its producing more estrogen then you are and that is not good when trying to conceive. So we do thing like gluten free, soy free, and organic. Please any other suggestions please! Thanx!

      • If you want to use the almond milk I would recommend using two cups of almond milk and one cup of heavy cream in place of the soy powder and the oil. That should work and will taste much better than the dried milk powder which has a very distinct taste.

  5. I have been looking all over for cherry brandy. What can I use instead? We don’t have cherry brandy here in Michigan.

    • You could just substitute amaretto instead. It won’t taste exactly the same but will bring out the amaretto flavor in the ice cream base.

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