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  • Prep-time: / Ready In:
  • Makes 1 quart

Almond extract makes this frozen confection taste like Amarena gelato, an Italian favorite made with Amarena cherries and almond flavoring. Using thawed cherries gives the nice cream its deep pink hue.

Close-up shot of pink-hued almond cherry nice cream, with visible bits of cherries, and an ice cream scoop

Ingredients

  • 4 cups frozen banana pieces (4 large bananas)
  • ¼ cup unsweetened, unflavored almond milk, plus more if needed
  • ¾ teaspoon pure almond extract
  • 5½ cups pitted and chopped fresh or frozen pitted sweet cherries, thawed

Instructions

  1. In a high-speed blender or food processor pulse banana pieces on low to medium-low until crumbly, stopping and scraping down sides once or twice. Add almond milk and almond extract; blend continuously 30 seconds to 1 minute or until smooth and creamy, adding more milk if needed. Stir in chopped cherries.
  2. Serve immediately or transfer to a 1-qt. container and store in the freezer up to 1 week.

Comments (6)

(5 from 1 votes)
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Kathleen5 days ago
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Would this work with sour cherries?

Smruti Shah2 weeks ago
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Would this work with soy or oat or even regular dairy milk?

Daniella6 days ago
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yea think so but the point of this recipe is for it to be vegan meaning no dairy products.!

Veronica2 weeks ago
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This sounded yummy, (and I had all the ingredients on hand) so I got up and made this nice cream right after seeing it in my IG feed. I used a little more than one cup of milk, probably closer to one and a half; and also added a bit more almond extract, because I wanted a stronger flavor. It’s a great recipe!

Karen Garnett2 weeks ago
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I have got to make this. Looks awesome. A great summer treat.

Shurla2 weeks ago
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Great for weight watchers

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Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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