Low-Fat Amaretto Raisin Ice Cream

  • Yield 8 servings
  • Prep 10 mins
  • Cook 10 mins

Whirl up some amaretto-flavored, raisin studded ice cream for a heavenly dessert.

California Raisin Marketing Board


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



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