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Cherry-Blueberry Amaretto Ice Cream

  • Yield: 4 cups


  • 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