Cherry Almond Ice Cream
No-churn ice cream recipe with sweet cherries, almonds, and sweetened condensed milk
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.
Notes
Almonds
If you prefer to skip sugaring the almonds, just add toasted slivers instead.Using an Ice Cream Maker
You can make this ice cream in an ice cream maker by making a few changes. First, substitute light cream for heavy cream, and don’t whip it. Churn the ice cream base until thickened, then swirl in the chilled cherry puree and almond slivers with a spoon or knife. Alternatively, add the puree and almonds when the ice cream is thick and almost finished, and let the freezer mix it.
Tried this recipe?Let us know how it was!