Cherry Almond Ice Cream is the answer when you want homemade ice cream but don’t own an ice cream maker. In this post, we will walk through making a rich, flavorful treat with simple steps and a mixer. If you prefer to use an ice cream maker, you’ll also find instructions for that method included in the recipe.
Cherry Almond Ice Cream: A No-Churn Treat
When summer heat hits and cherries are at their peak, there’s no better way to cool down than with homemade ice cream. Better yet, one that requires zero churning! This Cherry Almond No-Churn Ice Cream combines juicy cherries and crunchy sugared almonds in a creamy base—without an ice cream maker in sight.
Sugaring the Almonds
Use slivered almonds in this recipe rather than sliced ones. They are thicker and sturdier than sliced almonds, so they retain their crunch and hold up better when mixed into ice cream. Their shape also helps keep the nuts from becoming soggy in the creamy base.
Cherry Almond Ice Cream: Cooking the Cherries
Cherries aren’t just tossed in raw; they’re gently cooked down into a jammy mixture. Why cook the cherries? Cooking intensifies their sweetness, concentrates the flavor, and softens the fruit. This prevents icy bits in the finished ice cream and ensures every bite bursts with cherry flavor. A splash of lemon juice and a hint of almond extract deepen the flavor, creating a cherry ribbon that swirls into every scoop.
Making Cherry Almond Ice Cream
When making no-churn ice cream, whip the heavy whipping cream first to create the base. Whipping the cream ensures that the ice cream is light and airy, giving it a smooth, scoopable texture that mimics traditional churned ice cream.
Frequently Asked Questions
Can I use frozen cherries in this ice cream?
Yes! Frozen cherries work just as well as fresh—no need to thaw before cooking. Just measure them and proceed as directed for the cherry puree.
Can I skip sugaring the almonds and use plain almonds?
Yes, you can use plain almonds, but it’s best to toast them first or buy toasted almonds. Toasting enhances their flavor and can be done by placing the almonds in a non-stick skillet and heating them over medium-low heat, stirring until they turn a light brown. Then remove them from the heat and transfer to a plate or pan to cool. Once cool, chop them lightly.
How long does homemade no-churn ice cream last in the freezer?
Typically, it stays freshest for up to 2 weeks when stored in an airtight container, but you can enjoy it for 3 to 4 months in a well-insulated container.
Can I skip whipping the cream for this ice cream?
It’s best not to skip whipping the cream, as this step creates the light, airy texture that makes no-churn ice cream creamy and scoopable. Without whipping, the ice cream can turn out dense and icy rather than smooth and luscious.
Is it possible to make this ice cream dairy-free?
Yes, you can use coconut cream and a dairy-free sweetened condensed milk alternative for a vegan version. Also, toast the nuts in a dairy-free butter.
Can I make this ice cream without almond extract?
Certainly! The almond extract enhances the flavor, but you can omit it or substitute vanilla extract if preferred.
Can I make this ice cream in an ice cream freezer?
Yes, you can make this ice cream in an ice cream freezer, but you will need to make these changes: Use a light cream or half and half (whole milk and cream) in place of the heavy whipping cream. Mix with condensed milk and extracts, and add it to the ice cream freezer. Run the freezer until the ice cream has thickened a little. Then stir in the pre-chilled cherry mixture and chilled nuts. Continue churning according to your machine’s instructions until frozen.
Other Cherry Recipes You Might Like
Cherry Almond Ice Cream
Equipment
- mixer
- parchment paper
- container for freezing ice cream
Ingredients
Almonds
- ⅓ cup slivered almonds, chopped
- 2 tablespoons butter
- ¼ cup sugar
- 1 tablespoon water
- ¼ teaspoon almond extract
Cherries
- 2 ½ cups fresh sweet cherries, pitted
- ⅔ cup water
- 2 teaspoons lemon juice
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
Ice Cream
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- ¼ teaspoon almond extract
- 1 tablespoon vanilla extract
Instructions
Almonds
- In a heavy pan, mix the almonds, sugar, butter, water, and extract. Heat over medium heat until the butter and sugar melt and the almonds are coated.
- Remove from the heat and spread them out on a sheet of parchment paper.
Cherries
- In a medium saucepan, whisk the water, lemon juice, sugar, and cornstarch until all the cornstarch lumps dissolve. Add the cherries and cook on medium heat until the cherry mixture reduces by half. Remove from the heat and stir in the extracts. Cool completely.
Ice Cream
- Whip the cream, condensed milk, and vanilla in a cold mixing bowl until stiff peaks form. Then fold in the cooled cherries and almonds.
- Pour the mixture into a freezer container and cover with a lid. Freeze for at least 6 hours or overnight.