No-Churn Cherry Amaretto Ice Cream

Smooth, creamy, and super flavorful! This No-Churn Cherry Amaretto Ice Cream will soon become your new favorite ice cream flavor for any time of the year! I guarantee it!

My very favorite way to serve today's delicious no-churn cherry ice cream is with a nice, big slice of Double Chocolate Cherry Bundt Cake. The two together are a match made in chocolate and cherry heaven. Try them together and you'll see exactly what I mean!

The ingredient list:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

• Heavy Whipping Cream
• Sweetened Condensed Milk
• Cherry Pie Filling
• Amaretto or Almond Syrup
• Pure Almond Extract
• Vanilla Extract
• Pinch Salt

Kitchen tools and equipment needed to make this no-churn ice cream:

• hand mixer or stand mixer
• spatula
• mixing bowls
• can opener (optional)
• cherry pitter (optional)
• measuring cups and spoons
• ice cream container

Additional ice cream add-in suggestions:

• Semi-Sweet Chocolate Chips
• Milk Chocolate Chips
• White Chocolate Chips
• Cinnamon Red Hots
• Dried Cherries
• Dried Cranberries
• Toasted Almonds
• Toasted Pecans
• Toasted Coconut
• Toffee Bits
• Bubble Gum Bits
• M & M's
• Your favorite candy pieces
• Apple Pie Filling
• Blueberries
• Sprinkles
• What do YOU want to add?

Why this ice cream recipe works?

What is the purpose of adding amaretto to the ice cream?

Two reasons, actually.

1. The tiny touch of alcohol will keep the no-churn ice cream smooth and creamy consistency and help to keep ice crystals from forming.
2. To amp up the sweet almond flavor.

Can I leave the amaretto out of this cherry almond ice cream?

YES! By all means, leave it out if you're not a fan or if you're feeding kids.

You may have slightly more ice crystals in your finished product, but the flavor will still be incredible!

What can I use as a substitution for the amaretto?

You can either leave it out altogether or feel free to substitute the amaretto with almond syrup or a touch more almond extract.

What are the best cherries to use for cherry ice cream? Fresh, frozen, or canned?

As you can tell from the list of ingredients and also from the pretty pink color of the ice cream, I used a can of cherry pie filling. The canned pie filling also helps add additional sweetness to the completed ice cream, but you can, of course, use a low-sugar pie filling if you choose to keep the added sugar content lower.

If you choose to add fresh, pitted cherries, they would unquestionably be a delicious addition to this ice cream and lend additional texture.

Bing cherries, with their deep ruby red color, would bring the biggest visual impact to the ice cream, but Rainer, Queen Anne, and Sweetheart cherries would all be delicious choices. Feel free to use whatever fresh cherries you have or that are available to you in your area. The only thing you need to remember when using fresh, seasonal cherries is to remove the pits and chop the cherries before adding them to the ice cream base.

Frozen cherries would also work well in this recipe. Naturally, there is no need to thaw them before adding them to the ice cream base.

Learn more about 43 different types of cherries from Live Eat Learn.

Renee's best tips for making no churn cherry amaretto ice cream

Whether using a hand or stand mixer, chilling the empty bowl, along with the whisk and/or beaters, for at least 15 minutes before whipping the heavy cream will make the process quicker than using a warm bowl and whip.

It is also wise to keep all the sweetened condensed milk and cherry pie filling in the refrigerator for at least 4 hours to ensure everything is adequately chilled before starting the ice cream.

Can half and half be used to make no-churn ice cream?

I don't recommend it.

Since half and half has less fat than heavy cream, half and half won't whip like heavy cream or have the stability and volume once whipped as whipped heavy cream has.

In my opinion, trying to whip half and half into stiff peaks for ice cream isn't worth the effort or needless potential waste of ingredients (been there, done that).

How to make homemade no-churn cherry amaretto ice cream:

• In a large bowl, whip the heavy cream until stiff peaks form. *Note - Chilling the bowl and whip beforehand to make the whipping process go faster.
• Add the sweetened condensed milk, cherry pie filling, amaretto (if using), almond extract, and a small pinch of salt to the whipped cream.
• Gently fold the mixture until completely combined.
• Spoon the cherry ice-cream into large bowl or dish and freeze at least 4 hours, or until firm.
• Allow the ice cream to sit for 10 minutes at room temperature before scooping.
• Serve.

How long will this ice cream keep in the freezer?

Cherry Chunk Amaretto Ice Cream goes wonderfully well with a hefty slice of Double Chocolate Cherry Bundt Cake (pictured below).

Additional no-churn ice cream recipes:

*No-Churn Caramel Ice Cream from Meg's Everyday Indulgence

*No-Churn Rhubarb Ice Cream from Faithfully Gluten Free

*No-Churn Fresh Peach Ginger Ice Cream from The Heritage Cook

*No-Churn Irish Coffee Ice Cream (pictured below) from (yours truly) Kudos Kitchen

*No-Churn Banana Walnut Ice Cream (pictured below) from (yours truly) Kudos Kitchen

*No-Churn Sweet Corn Butterscotch Ice Cream (pictured below) from (yours truly) Kudos Kitchen

When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!