It all started with having some extra heavy whipping cream left over from all the Christmas cooking; it ended with a heavenly Cherry Almond Amaretto No-Churn Ice Cream. The family voted. . .
. . .it was unanimous.
Cherry Almond Amaretto No-Churn Ice Cream was their favorite!
No Churn Ice-Cream is easy
I’m almost embarrassed to admit how very easy this is to put together.
Almost . . . but not quite.
How can I keep this very delicious ice cream to myself? And really, who has to know how very easy a dessert this is? After all, it’s just between friends, right??
No- Churn Ice Cream is versatile
I had another no-churn ice cream I’d made around Thanksgiving that I’d planned to post. But after tasting this rich, creamy dessert, I knew that I had to hurry and share this recipe.
This dessert is a delightful addition during the Christmas season.
In fact, I think Cherry Almond Amaretto No-Churn Ice Cream would even make an elegant Valentine’s Day dessert — just drizzle a little chocolate on top if you want to make it even more special. Yum!
Cherry Almond Amaretto No-Churn Ice Cream has few ingredients
Are you ready for all of the ingredients? Here goes:
- one can of cherry pie filling,
- one can of sweetened condensed milk,
- shaved almonds,
- heavy whipping cream,
- almond extract,
- and a splash of amaretto liqueur.
I will write out the directions, but heavens, it’s so easy. And if you’re feeling adventurous you can always use another kind of pie filling, but I thought the beautiful Cherry Almond Amaretto No-Churn Ice Cream is perfect for this Holiday Season.
Tutti a tavola è pronto!
Cherry Almond Amaretto No-Churn Ice Cream
- 1 can cherry pie filling
- 1 can sweetened condensed milk not evaporated
- 1/2 cup shaved almonds lightly toasted
- 2 1/2 cups heavy whipping cream
- 1 teaspoon almond extract
- 1/4 cup amaretto liqueur
- Chill the bowl and beaters before whipping the cream
- Mix the cherry pie filling, the sweetened condensed milk, almond extract and liqueur in a bowl and chill.
- Whip the cream in the chilled bowl with the chilled beaters until you get stiff peaks.
- Using the same beaters slightly whip the chilled cherry ingredients. You don't want to break up all of the cherries.
- Fold the cherry ingredients into the whipped cream until blended. Don't mix! Fold! Once it is mixed through add the cooled toasted almonds. Put in containers and freeze. Makes about 2 quarts ice cream.
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