Low-Fat Amaretto Raisin Ice Cream

California Raisin Marketing Board
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 10 mins


1cup California Raisins
1/2cup + 1 tablespoon amaretto, divided
3/4teaspoon cinnamon, divided
1quart fat-free half-and-half
1cup sugar
1teaspoon each almond extract and vanilla extract


  1. Place raisins, 1/2 cup amaretto and 1/2 teaspoon cinnamon in a small saucepan. Bring to a boil; reduce heat and simmer for 10 minutes or until excess liquid has evaporated. Let cool slightly, then puree in a food processor. Stir in remaining tablespoon of amaretto and let cool.
  2. Puree in a blender or small food processor until smooth; set aside. Whisk together half-and-half, sugar, extracts and remaining 1/4 teaspoon of cinnamon in a large bowl.
  3. Transfer to the container of an ice cream freezer and freeze according to manufacturer’s instructions. Remove paddle; cover and chill for 30 minutes until mixture is thick, but can still be stirred.
  4. Drop spoonfuls of raisin mixture into ice cream; drag a rubber scraper through mixture to swirl.
  5. Cover again and place in the freezer for several hours or until very firm. (May be made several days ahead.)

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 26
  • Calories 260
  • Fat 2g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 180mg
  • Potassium 390mg
  • Carbohydrate 54g
  • Fiber 1g
  • Sugars 42g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 2%