If you loved Ben & Jerry’s Cherry Garcia before a tick bite made you give up dairy overnight, you’ll want to try this amaretto cherry chip ice cream. It’s dairy-free, packed with ripe cherries and dark chocolate, and has just enough amaretto to raise an eyebrow.
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Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
This cherry amaretto ice cream recipe delivers big flavor in every bite with a coconut milk base, a generous splash of amaretto, and just the right pink hue from fresh summer cherries. You can ditch the dairy while keeping the spoon-licking satisfaction of your old favorite.
In This Article
Why You’ll Love This Cherry Ice Cream Recipe
- It’s dairy-free, but no one will know. Coconut milk steps in for dairy in this recipe, delivering a smooth, creamy texture without a drop of dairy or carrageenan.
- Packed with real summer cherries. This recipe makes the most of cherry season, using fresh, ripe fruit for unbeatable flavor and a naturally pink color.
- Dark chocolate + amaretto = next-level. A hint of bitterness from the dark chocolate balances the sweetness of the cherries, while a splash of amaretto adds a grown-up twist.
- You don’t need an ice cream maker (unless you want to). This recipe includes both churn and no-churn options, so it works whether you’re fully equipped or going low-tech.
Key Ingredients
When fresh cherries are in season, this amaretto cherry chip ice cream practically makes itself. Here’s what you’ll need :
- Fresh Cherries. Any sweet cherry will work, but Bing cherries are the most common, giving the ice cream a deep, jammy flavor and blush-pink color. Depending on your region, look for firm, glossy cherries between late May and early August. If fresh cherries are out of season, frozen ones are a solid backup. Just thaw them in the fridge overnight. Bonus: Use frozen cherries, and you can skip the cherry pitter.
- Amaretto Liqueur. This almond-flavored Italian spirit adds depth to the cherry flavor and helps improve the ice cream’s texture. With just two tablespoons, the alcohol content lowers the freezing point, making the ice cream softer and easier to scoop, even after it’s been in the freezer for a few days.
- Canned Coconut Milk. This plant-based ingredient is a decadent, full-fat substitute for heavy cream. Look for canned coconut milk (not boxed), and shake it well before opening.
- Granulated Sugar + Agave Nectar. A blend of sugar and agave gives just the right amount of sweetness while keeping the texture smooth. If you’re sensitive to bone char, be sure to use organic granulated sugar.
- Dark Chocolate Chips. Choose your favorite dairy-free brand. I like to use chopped dark chocolate or mini chips. Don’t be afraid to lean into the bitterness — it balances the sweet cherries like they were meant to be together.
How to Make Amaretto Cherry Chip Ice Cream
This amaretto cherry chip ice cream comes together in just a few simple steps. No dairy, no drama. You’ll soak fresh cherries in amaretto, blend the rest into a creamy coconut base, and either churn or freeze it depending on your equipment.
If you’re using an ice cream maker, you’ll churn the chilled base, then stir in the amaretto-soaked cherries and dark chocolate chips at the end. If you’re going the no-churn route, you’ll mix everything together and let your freezer handle the rest. Both versions deliver big cherry-almond flavor, a smooth texture, and that signature soft pink color.
How to Store Amaretto Cherry Chip Ice Cream
Homemade ice cream doesn’t have the preservatives found in store-bought brands, so you should enjoy it within about a month. Store it in an airtight, freezer-safe container to keep the texture smooth and the flavor fresh.
If it starts to smell off, develops large ice crystals, or takes on a weird color or texture, it’s time to let it go and make a fresh batch. Freezer burn is nobody’s favorite ice cream flavor.
Amaretto Cherry Chip Ice Cream
Ingredients
- 2 cups fresh cherries, pitted (divided)
- 2 tbsp amaretto liquor
- 1 403 ml can coconut milk (about 1 ¾ cups)
- ¼ cup granulated sugar
- 3 tbsp agave
- Pinch of salt
- ½ cup dark chocolate chips
Instructions
Make the Ice Cream Base
- Roughly chop 1 cup of the pitted cherries. Place in a small bowl and pour the amaretto over the fruit. Cover the bowl and let the cherries soak in the amaretto in the fridge while you work through the next steps.
- Add the remaining cherries to a high-powered blender and puree.
- Add the coconut milk, sugar, agave, and salt to the blender. Blend until smooth.
- Pour the blended ice cream mixture into an airtight container and chill for at least 2 hours.
To Churn in an Ice Cream Machine
- Once the creamy amaretto ice cream base has chilled, churn according to your ice cream machine’s instructions.
- If your ice cream maker has a mix-in opening (like my Cuisinart), add the soaked cherries and chocolate chips once the dessert starts to thicken (usually with about 5 minutes to go).
- If your ice cream maker does not allow you to blend in additional ingredients, gently fold them in by hand after churning.
- When the ice cream is done in the churn, it will resemble soft serve ice cream. Transfer the ice cream to a freezer-safe container, cover tightly, and freeze until firm (usually another 2 hours or more).
For No-Churn Cherry Amaretto Ice Cream
- Fold the amaretto-soaked cherries and chocolate chips into the ice cream mixture. Pour it into a deep stainless steel or freezer-safe baking dish. A metal bread pan covered with plastic wrap works perfectly.
- Place the dish in the freezer for 45 minutes.
- As the mixture starts to freeze around the edges, remove it from the freezer and stir vigorously with a spatula or hand mixer to break up any ice crystals.
- Return the dish to the freezer for 2 to 3 hours, or until the ice cream is thick and creamy.
To Enjoy Your Homemade Amaretto Cherry Chip Ice Cream
- When you’re ready to enjoy the amaretto cherry chip ice cream, let it sit out for 5 to 10 minutes to soften a bit before you scoop and serve.
- Store your finished amaretto ice cream in an airtight, freezer-safe container for up to one month.
Notes
- Although I prefer fresh cherries in this recipe, you can also use frozen cherries. Let them defrost overnight in the refrigerator, then follow the instructions above.
- Wear disposable food service gloves when pitting fresh cherries to keep the fruit from staining your fingers.
- No Amaretto? Try using almond extract instead — start with ½ teaspoon and adjust to taste. Just know you’ll lose the boozy scoopability boost that amaretto brings.
- Feel free to increase (or decrease) the sweeteners to taste.
- Want a softer texture straight from the freezer? Store the finished ice cream in a shallow, wide container instead of a deep one. It’ll freeze faster and scoop easier.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
Any substitutions for coconut milk?
Coconut milk is how I made this recipe. While I haven’t tried any substitutions, if you have a coconut aversion, allergy, or sensitivity, you *should* be able to substitute an equal amount of plant-based cream. (Again, I *think* this would work, but I haven’t tried it myself yet.) My go-to option is Country Crock plant cream (no coconut, but it does have guar gum if that’s an issue for you). Hope that helps! If you give it a try, let me know how it goes! <3