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.

By Mary Margaret Chappell,


  • 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


  • 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.
  • Serve immediately or transfer to a 1-qt. container and store in the freezer up to 1 week.

Comments (39)

(5 from 11 votes)

Recipe Rating

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This is sooooo yummy!! We’ve been making this a lot this summer. Our favorite time to eat this is right after it’s made because of it’s creamy texture. So good!!


This is sooooo yummy! We’ve been making this a lot this summer. The texture is especially creamy right after it’s made.


Way too many cherries which overwhelmed the banana and made it like an ice with no creaminess. I’d recommend 1 cup of cherries at most.

Mianah Rios

Sooooo delicious!!!!


Absolutely delicious! I cut the recipe in half and it made plenty!


Isn’t pure almond extract made of almond oil, and how does that go with no-oil recipes?


Almond extract is totally different than almond oil,


All the almond extracts I see have almond oil in them. I looked at 4 on Amazon. I am going to try the recipe with almonds and then I will try with almonds and vanilla extract.

Gail MacDonald

I cannot believe how delicious this is! I used 2 cups of frozen cherries and it was the perfect amount!


Made with chopped up frozen cherries. So delicious!!


I have everything to make this but only 2 cups of frozen cherries. Can I add another 2 1/2 cups of some other frozen fruit to the cherries?

Barbara Breck

I’d just adjust the amount of the other ingredients & make a smaller amount. Or, you can use another fruit. I think blackberries would go well with cherry. Or maybe peach. I just view the recipes as a starting point.


Has anyone added cacao powder? How about maca?

Barbara Anderton

Hi, I always make cacao nice cream. I will definitely try the cherry variety it sounds fabulous. Your own imagination is the only thing that can stop you, I'm talking in a kind way....The only thing you must have are the frozen bananas. Scottish girl stay safe everyone

Jo Coleman

I just made this nice cream and I throughly enjoyed it. Creamy, cold, smooth and textured. Delicious! The almond flavor made it next level. I used soy buttermilk which added a rich taste. I’m adding this one to my go-to recipe book.


I make this all the time with frozen bananas, almond milk, frozen mangos & frozen blueberries & walnuts. It makes a nice thick consistency in my vitamix.When ready I pour or scoop it into cones & freeze for later. It makes the best treat on a hot day !

Barbara Anderton

Same is me Kathryn. It's such an easy recipe and I just love it. I've got some in the freezer right now. Aren't we lucky to eat this way?!!! Stay safe Scottish girl

Marie Mclaughlin

Is it possible to use another fruit in place of the bananas? Thanks. Marie

Karen Schuppert

What can I sub for bananas?

Julia Danforth

I’ve made Chocolate Cherry nice cream with 1 c soy milk, 2-3 medjool dates, 2-3 T cacao powder, coconut extract &/or vanilla extract &/or almond extract blended together until smooth then add 4 c frozen dark cherries blended to desired consistency. YUM!! Or favorite dessert because my hubby doesn’t care for bananas.

Cindy Guerrero

Easy to make, turned out delicious! Topped with almonds,

Becky Weber

I adjusted the amounts down for a single serving, and I used fresh cherries. DELICIOUS!

Virginia Tabron

I made this, oh my it's good. Love the cherries with the ice dream. I will be making this again.


I’ve made this in a smaller quantity before and blended all the ingredients together with a little extra almond milk to make a milkshake. Yum.


So how is a bananas ever crumbly???? It goes from bananas to paste.


If your banana is frozen it should crumble into pieces before it goes creamy.

Janessa Taylor

Could u make this in an ice cream maker?


I've made nice cream in my Cuisinart Ice Cream maker. It gets it really firm. I love it!


Would this work with a different fruit, raspberries or strawberries, for instance?


Yes It works with different fruit. This has been my recipe for quite a few years. If you use the tart cherries of course the flavor will be somewhat different. But I use the same exact recipe for cherries raspberries blueberries. And I always add vanilla extract to mine and if I want a little almond flavor I will add almond as well. Most people I found were using three bananas but I liked it better with four and Have been making it that way ever since adding in the vanilla or almond extract.


Would this work with sour cherries?


Probably yes for soy, but using almond milk might enhance the almond flavor a bit

Smruti Shah

Would this work with soy or oat or even regular dairy milk?


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


Sorry, You’re definitely on the wrong page if your asking to include anything from an animal.


Smruti, Feel free to stay on this page. If you're thinking of using dairy, best for the recipe and your health and the planet to use plant milk, but nevertheless, there's no need for you to "leave" this page.


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 Garnett

I have got to make this. Looks awesome. A great summer treat.


Great for weight watchers

About the Author

Headshot of Mary Margaret Chappell

About the Author

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. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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