Cherry Ripple & Almond Crunch Ice Cream is a rich, creamy, dairy-free dessert made with soaked cashews instead of traditional cream. Sweet stewed cherries are swirled through a smooth almond-flavoured base, while crisp caramel-style almond flakes add the perfect crunch. This homemade cherry ice cream is gluten free, grain free, dairy free, paleo-friendly, and can be made vegan when maple syrup is used.
Fresh cherries are one of the best parts of summer. When they are firm, juicy, and naturally sweet, they make a simple snack feel like a treat. During cherry season, it is always worth buying extra: some to enjoy fresh, and some to freeze for smoothies, baking, sauces, and easy frozen desserts like this Cherry Ripple & Almond Crunch Ice Cream.
Because the cherries are gently cooked down before being added to the ice cream, this recipe is a great way to use fruit that may be slightly bruised or not quite perfect enough to serve fresh. Bing cherries work beautifully, but sour cherries can also be used if you prefer a brighter, more tart flavour. Frozen cherries are another good option and can often be more affordable outside peak cherry season.
The base of this dairy-free ice cream is made from cashews that have been soaked until soft, then blended with coconut cream, almond milk, almond extract, and a little natural sweetener. Once blended, the mixture becomes silky, thick, and surprisingly creamy without needing milk, eggs, or heavy cream. The almond extract gives it a delicate bakery-style flavour that pairs especially well with cherries.
The cherry ripple is made by simmering chopped cherries with honey or maple syrup until the fruit softens and releases its juices. The goal is not to make a completely smooth sauce. Leaving the cherries slightly chunky means every scoop has little pockets of sweet, jammy fruit running through the creamy ice cream.
The almond crunch brings contrast to the smooth ice cream. Thin almond flakes are coated in a warm mixture of coconut oil, honey or maple syrup, and salt, then chilled until firm. Once broken into pieces, they add a crisp, lightly caramelized texture that makes this paleo cherry ice cream feel extra special.
For the best texture, stir some of the almond crunch into the ice cream and save the rest for serving. A final sprinkle over each bowl adds freshness and bite. If you want an even more indulgent dessert, make a little extra stewed cherry mixture and spoon it warm over the frozen ice cream just before serving.
This recipe can be made without an ice cream machine, which makes it practical for smaller kitchens or anyone who does not own special equipment. Simply blend the base, fold in the almond pieces, swirl through the cherries, and freeze. If using an ice cream machine, churn the cashew mixture first, add the almond crunch near the beginning, and gently swirl in the stewed cherries after transferring the ice cream to a freezer-safe container.
More dairy-free dessert ideas
- Luscious Lemon Cream
- Lemon & Mixed Berry Cupcakes
- Lemon Layered Cake with Strawberry Filling and Ombre Icing
- Pistachio & Lemon Cake
- Lemon Blueberry Pancakes
- Lemon Cookies with Lemon Icing
If you make this Cherry Ripple & Almond Crunch Ice Cream, leave a comment and share what you thought. It is always lovely to hear how a recipe turns out in your kitchen.
Cherry Ripple & Almond Crunch Ice Cream
Ingredients
Cherries
- 2 cups fresh cherries pitted and roughly chopped
- 1/2 tbsp honey or maple syrup
Almond Crunch
- 1/3 cup almond flakes
- 2 tbsp honey or maple syrup
- 1/2 tbsp coconut oil
- 1/2 tsp salt
Ice Cream
- 2 cups cashews soaked for at least 4 hours
- 1 1/2 tbsp honey or maple syrup
- 1/2 tsp almond extract
- 1/2 cup coconut cream
- 1/3 cup almond milk
Instructions
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Place the chopped cherries and honey or maple syrup in a medium pan. Cook over low heat for about 15 minutes, stirring occasionally, until the cherries are soft, juicy, and syrupy. Set aside to cool.
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To make the almond crunch, warm the honey or maple syrup and coconut oil in a pan over medium heat. Add the almond flakes and salt, then toss until the almonds are evenly coated. Spread the mixture on a parchment-lined baking sheet and refrigerate until firm. Once hardened, break it into small chunks with a knife.
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Drain the soaked cashews and add them to a blender with the honey or maple syrup, almond extract, coconut cream, and almond milk. Blend until completely smooth and creamy.
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Pour the ice cream base into a freezer-safe container. Stir in half of the almond crunch, keeping the remaining pieces for topping.
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Spoon small amounts of the stewed cherries over the top of the ice cream. Use a knife to gently swirl and push the cherries through the mixture so they are evenly distributed without fully blending into the base.
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Sprinkle a little of the remaining almond crunch over the top, then freeze for at least 3 hours, or until firm enough to scoop.
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Before serving, let the ice cream sit at room temperature for a few minutes if it is very firm. Top with the reserved almond crunch and any extra stewed cherries.
