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Cherry Ice Cream

Posted by trktos on 9-May-2009


  • 40 g Earth Balance
  • 2 tbsp neutral-flavored oil
  • 1 cup cherries
  • 1/4 cup amaretto (50 g)
  • 1 1/2 cup French Vanilla Silk creamer (360 g)
  • 1/8 tsp xanthan gum
  • 1/8 cup lecithin granules (20 g)
  • 1 tbsp maple syrup
  • 1/2 box Mori-Nu extra-firm tofu (or 215 grams Mori-Nu Firm)
  • 1 tbsp tapioca starch
  • 3/4 cup corn syrup
  • pinch salt
  • 2 tbsp almond butter


    1. Add lecithin and amaretto to dissolve granules. (Amaretto doesn’t dissolve them as well as rum?)
    2. Combine remaining ingredients with 8-10 cherries, save and dice remaining cherries.
    3. Mix in blender until smooth.
    4. Refrigerate overnight.
    5. Follow your ice cream maker’s instructions, adding remaining diced cherries at “mix time”.


      • Even though I used 1/4 cup of amaretto, which has less alcohol than 1/4 cup of rum, this ice cream wants to melt faster than usual. Not sure if the added “cherry jucie” from the thawed cherries contributed or not.  Flavor is wonderful, though … so it won’t be a great hardship to try again and see  if I can improve the texture/melting time!

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