Vegan Amaretto Cherry Ice Cream
Prep time
Cook time
Total time
Please note that the Prep time does include churing, but it doesn't include soaking or freezing time. Homemade dairy-free ice cream is best made ahead!
Serves: 6 servings
Boozy Cherry Sauce
  • 1 pound (455 g) dark sweet cherries, pitted
  • ½ cup (115 ml) amaretto
  • 2 tablespoons (24 g) organic brown sugar
Ice Cream Base
  • 1½ cups (210 g) raw cashews, soaked in warm water for 1 hour
  • 1½ cups (355 ml) unsweetened plain soy milk
  • ⅔ cup (103 g) dark sweet cherries, pitted
  • 5 to 6 tablespoons (75 to 90 ml) maple syrup
  • 2 to 3 teaspoons (10 to 15 ml amaretto
  • ⅛ teaspoon salt
Optional Garnish
  • Dark sweet cherries, pitted and chopped
To make the boozy cherry sauce:
  1. Place all of the boozy cherry sauce ingredients in a small pan over medium heat and bring to a simmer, uncovered. Adjust the heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally. You want the cherries to be soft and breaking apart a bit. The sauce should coat a spoon once it has cooled slightly.
  2. Transfer the sauce to a small bowl and refrigerate.
To make the ice cream base:
  1. Drain and rinse the cashews.
  2. Place the soy milk and cashews in a high-speed blender and purée until completely smooth.
  3. Add the rest of the ice cream base ingredients to the mixture and purée until smooth; you will see specks of cherry skins, which is fine.
To assemble:
  1. Pour the ice cream base into an ice cream maker and churn for 25 minutes or until thick but not frozen solid.
  2. In the meantime, prepare a 9 x 5 x 3-inch (23 x 13 x 7.5 cm) loaf pan by lining it with parchment paper.
  3. When the ice cream base is ready, take the cherry sauce out of the refrigerator. Begin filling the loaf pan, alternating layers of the base and the cherry sauce and making 4 layers of the base and 3 thinner layers of sauce. Drag a butter knife through the mixtures to create swirls.
  4. Place the ice cream in the freezer for 1 to 2 hours.
  5. When you are ready to serve, take the ice cream out and let soften for 5 to 10 minutes before scooping, if necessary.
  6. Garnish with fresh cherry pieces, if using, and serve in small bowls.
This Recipe with Photo is reprinted with permissions from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.
Recipe by Go Dairy Free at