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After a slightly overzealous shopping trip to the farmer’s market, I found myself with too many ripe cherries to use at once (oh, what a problem to have!). I baked a pie and scones, then turned the remaining cherries into one fine batch of ice cream. Dolled up with a blend of fresh Bing cherries, bursting blueberries, and plenty of Amaretto, this is one of the best fruit-based ice creams I’ve ever tried.

Cherry Blueberry Amaretto Ice Cream
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Sweet and oh so creamy, you’ll find yourself eating this ice cream by the spoonful all day long. Be sure to save a bite or two to enjoy in a crisp waffle cone, one of life’s small joys on a warm afternoon. I’ll take two scoops, please!

Cherry Blueberry Amaretto Ice Cream
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Cherry Blueberry Amaretto Ice Cream

Cherry-Blueberry Amaretto Ice Cream

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  • 2 Tbsp sugar
  • 2 Tbsp Amaretto
  • 2 1/2 cups fresh Bing cherries, pitted
  • 1/2 cup fresh blueberries
  • 2 Tbsp cornstarch
  • 2 cups half-and-half, divided
  • 2/3 cup sugar
  • 1 Tbsp Amaretto
  • 1/4 tsp salt


  1. Combine sugar, Amaretto, cherries, and blueberries in a medium bowl. Let stand 30-45 minutes, tossing occasionally. Add fruit with juices to a medium saucepan and cook over medium heat, stirring frequently, until softened, about 15 minutes. Let fruit cool slightly, then add to a food processor and puree until nearly smooth, leaving a bit of texture. Set aside 1/3 cup fruit mixture to swirl into ice cream; return remaining fruit mixture to saucepan.
  2. Whisk together cornstarch and 3 tablespoons half-and-half in a small bowl; set aside. Add remaining half-and-half, sugar, Amaretto, and salt to saucepan with fruit mixture; bring to a boil over medium-high heat while whisking constantly. Whisk in cornstarch mixture. Return to a boil and cook for 1 to 2 more minutes, stirring until thickened. Remove from heat and cool to room temperature, then cover and chill for 6 hours in the refrigerator.
  3. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon half of the ice cream mixture into a freezer-safe container, top with dollops of fruit mixture, and repeat. Swirl layers together with a wooden skewer. Freeze mixture overnight until firm.


  • Serving Size: 1/2 cup
  • Calories: 190
  • Carbohydrates: 31

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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  1. I love the use of two kinds of berries here for fresh, bright flavor and that stunning color! <3

  2. this ice cream looks so good! and i adore the vibrant colour. love how easy it is to make as well!

  3. It’s so hard to resist the luscious cherries at the market right now, but you’ve used all yours beautifully! Love this ice cream 🙂

  4. Gimme all the ice cream!!! I way over-buy at the farmer’s market. I don’t know how you don’t?!?!? This looks ahhhhhhmazing Laura!!!! xoxo

  5. How about more than two scoops?? Love the flavor! My Dad’s favorite ice cream was always bing cherry, so I have a special place in my heart for any ice cream with cherries! I’ll be adding this to my summer ice cream list for sure Laura!

  6. Send some sunshine up the coast! I need an excuse to make this scrumptious ice cream!

  7. in love with this color! and amaretto and cherries pair so well together (: glad you combined them in this ice cream!