This recipe for plum ripple ice cream with amaretti and white chocolate is so refreshing on a hot summer’s day. It’s also super easy to make. The flavour of the plums are highlighted by almond notes from both amaretto and amaretti. And the tartness of the fruit complements the sweetness of the white chocolate and cream most beautifully.
Juicy Ripe Plums
Last month on Valentine’s Day, I received a surprise tray of stone fruit from Beautiful Country Beautiful Fruit. I felt the love. These colourful, juicy ripe and ready to eat plums and nectarines were most welcome after the months of excessive grey, rain and cold we’ve been experiencing this winter. They tasted of warmth and sunshine. I made a few recipes to capture the taste of summer, including this nectarine Amaretto and pecan slice.
Plum Ripple Ice Cream
With summer very much in mind and wanting to show off the fabulous purple of the plums, ice-cream was the first thing that sprang to mind. Just like cherries, I find that almonds go particularly well with plums. So inevitably, I decided to use some amaretto liqueur in the mix along with a few amaretti biscuits for a touch of additional luxury.
Just look at the rich purple hue in the plum ripple ice cream before it went into the freezer.
I used my my standard no-churn method for the ice cream. It turns out beautifully every time. Light, creamy and delicious. Rather than use sugar in my ice cream, I tend to make it with white chocolate and condensed milk instead. This makes it perfectly sweet enough, but also adds substance and flavour.
The ice cream turned out just as I’d hoped. The fruit gave a welcome splash of tartness, cutting through the sweet cream and the flavour of both fruit and almond was well to the fore; the additional crunch from the biscuits gave added interest. And as for the colour? Well it’s just gorgeous.
Other Plum Recipes You Might Like
- Plum & rose chocolate cheesecake bake
- Plum & walnut pizza
- Ren’s Victoria plum cake
- Rose plum upside down cake
- Rose plum yoghurt ice lollies
- Roasted plum parfait with lemon curd
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this no-churn plum ripple ice cream, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Plum Ripple Ice Cream. PIN IT.
Plum, Amaretti and White Chocolate Ripple Ice Cream
Plum, Amaretti and White Chocolate Ice Cream
- 500 g purple plums (6 large ones) - washed and stoned
- 2 tbsp Amaretto
- 200 ml Condensed milk
- 600 ml Double cream
- 80 g White chocolate
- 7 amaretti biscuits
- Chop the plums and place in a pan with the 2 tbsp water. Simmer until soft (about 10 mins). Leave to cool. Add Amaretto & blend to a puree.
- Melt the chocolate in a bowl suspended over hot water (make sure the bowl doesn't touch the water). Stir in 100g of the condensed milk.
- Whip the double cream until soft peaks form, taking care not to over whip. Add the rest of the condensed milk and whip again to ensure peaks remain.
- Add the white chocolate and stir in.
- Crush 5 amaretti biscuits and stir in.
- Fold in the fruit mixture to create a ripple effect. Spoon into 2 x 1 litre freezer containers. Crush an amaretti biscuit over each batch. Cover and freeze.
I’m submitting this plum ripple ice cream to #RecipeOfTheWeek over at A Mummy Too
I’m entering this into Dead Easy Desserts over at Maison Cupcake where any preparation has to be achieved within 30 mins. Despite cooking plums and melting chocolate, this is a simple dessert that you can easily be achieve in this time if you melt the chocolate whilst the plums are cooking. You could even melt the chocolate over the cooking plums.