Plum, Amaretti and White Chocolate Ripple Ice Cream
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 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. For more delicious and nutritious recipes, follow me on Twitter, Facebook,Instagram or Pinterest.
Plum Ripple Ice Cream. PIN IT.
Plum, Amaretti and White Chocolate Ripple Ice Cream
This is an easy to make no churn ice cream which is quite sweet so works particularly well with tart fruit. The flavour of the plums are highlighted by almond notes from both amaretto and amaretti.
- 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 a 2 x 1 litre freezer containers. Crush an amaretti biscuit over each batch. Cover and freeze.
Remove from freezer 10 minutes before serving.
Linkies
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.
Karen S Booth
7th March 2014 at 10:07 amSUCH a fabulous recipe and the first photos is GORGEOUS Choclette! I LOVE all of the ingredients in this and it is just so pretty too! Karen
Choclette
7th March 2014 at 3:44 pmThanks Karen. Some things just work and this was one of them 🙂
Alicia Foodycat
7th March 2014 at 10:27 amThis is brilliant! I love a no-churn icecream and this one sounds absolutely perfect. What a gorgeous colour!
Choclette
9th March 2014 at 3:50 pmThanks Alicia. I was so pleased to have discovered this easy to make ice-cream last year, the possibilities are endless.
Nayna Kanabar
7th March 2014 at 11:31 amI love the ripple in this wonderful icecream.Its looks so delicious.I can virtually taste the sweetness , with the tartness of the plums and the crunch from the biscuits.Great flavours.
Choclette
9th March 2014 at 3:51 pmThanks Nayna, you’e described it perfectly 😉
Sarah Trivuncic
7th March 2014 at 12:29 pmThat looks amazing, I use Carte D’or tubs for my homemade ice cream too 😉
I love the colour and biscuits scattered over the top.
Choclette
9th March 2014 at 3:53 pmHaha, it’s so old, I’d forgotten that’s what it was Sarah, but you are absolutely right. Today actually feels like it’s ice-cream weather, so I can see more of this or something similar being made very soon.
Sylvia F.
7th March 2014 at 1:53 pmOMG! It looks is amazing, must taste super delicious!
Choclette
9th March 2014 at 4:46 pmThanks Sylvia, I can’t be modiste, it does taste super delicious 🙂
Chloe Griffiths
7th March 2014 at 3:33 pmyummy x
Choclette
9th March 2014 at 4:46 pmThanks Chloe
Dannii Martin
7th March 2014 at 3:56 pmI love the look of anything “ripple”. I always over stir and ruin it lol.
Choclette
9th March 2014 at 4:46 pmIt is difficult to get it just right Dannii – I’ve learnt that less is more 😉
belleau kitchen
7th March 2014 at 5:16 pmsimply. stunning. plum ripple, that’s just so chic… such a wonderful wonderful ice-cream!
Choclette
9th March 2014 at 4:47 pmChic Dom? Love it. More of that please 🙂
lisa prince
7th March 2014 at 5:44 pmwow gorgeous , this is something our family would enjoy over and over x
Choclette
9th March 2014 at 4:48 pmThanks Lisa – probably not a good one for the kids.
Victoria
7th March 2014 at 8:00 pmOoh, I need to try this.
Choclette
9th March 2014 at 4:49 pmPlease do Victoria and let me know how you get on.
London Unattached
7th March 2014 at 10:24 pmI love the sound of this. If we finally work out when we are coming to Cornwall I shall expect a tub in a cool bag brought over for us to sample!
Choclette
9th March 2014 at 4:50 pmBrilliant idea BUT when are you coming to Cornwall???
Angela @ My Golden Pear
8th March 2014 at 6:37 amOh my – that list of ingredients sounds completely delicious. Gorgeous pics too.
Choclette
9th March 2014 at 4:51 pmThanks Angela. I’ve just eaten some and it really is rather wonderful.
Kate D
8th March 2014 at 9:15 amWhat an amazing colour. This looks so good. I’ve never tried a no-churn ice-cream before. May just have to give it a go!
Choclette
9th March 2014 at 4:52 pmThis is such a simple ice-cream to make Kate, the only difficult bit is not eating too much at once 😉
ManjiriK
8th March 2014 at 4:53 pmSuch pretty swirls and what a delightful recipe , sounds so so yum!!
Choclette
9th March 2014 at 4:54 pmThanks Manjirik 🙂
Angie Schneider
8th March 2014 at 7:31 pmI am saving this for the summer! It looks so creamy and delicious!
Choclette
9th March 2014 at 4:55 pmIt’s really more of a late summer recipe when plums come into season, but …
Sue/the view from great island
9th March 2014 at 2:06 amOh gosh, there is so much going on in this ice cream, the combination sounds incredible!
Choclette
9th March 2014 at 4:55 pmNot too much to make it delicious I hope Sue?
Janice Pattie
9th March 2014 at 4:01 pmOh Chocolette, you have excelled yourself! Wish I could pop down to Cornwall to try some.
Choclette
9th March 2014 at 4:56 pmThere’s still some in the freezer if you’re quick Janice 🙂
The Caked Crusader
9th March 2014 at 4:29 pmAs luck would have it I bought an Amaretti miniature this week, with no plan what to use it for….this could be the answer!
Choclette
9th March 2014 at 4:57 pmThe flavours of Amaretto and plum do work marvellously together CC.
Aimee / Wallflower Girl
9th March 2014 at 8:11 pmOh wow, the flavours and colours in this look and sound so divine! And with that crunch of the amaretti biscuits on top…. YUM
Choclette
10th March 2014 at 9:11 amThanks Aimee – it is a combination that I’ve found to be particularly good.
Jacqueline Meldrum
9th March 2014 at 9:40 pmIt looks amazing, but I am not a fan of amaretti. I could always add some crumbled ginger nuts instead. It looks so lush!
Choclette
10th March 2014 at 9:12 amI expect ginger nuts would work really well and without the alcohol, Cooper could indulge too 🙂
Alison
10th March 2014 at 12:37 pmThis looks fabulous
Choclette
11th March 2014 at 1:37 pmThank you Alison 🙂
Tina Anand
10th March 2014 at 1:07 pmThis looks delicious. I love raspberry ripple ice cream so am sure I would like a plum version too, especially the addition of the amaretti to posh it up.
Choclette
11th March 2014 at 1:39 pmI’ve made this ice-cream a number of times, but have used different fruits. This was the first time I used plums. They have all produced delicious ice-cream.
Lou, Eat Your Veg
10th March 2014 at 2:06 pmSounds and looks LUSH! And being that summer is almost round the corner I’m so bookmarking this one.
Choclette
11th March 2014 at 1:40 pmOh do Lou, it works with all sorts of tart fruit, I’ve experimented quite a bit 🙂
Jane Sarchet
10th March 2014 at 7:18 pmOh, those plums looks so sweet. And juicy. Come on summer, so so close 🙂
Janie x
Choclette
11th March 2014 at 1:42 pmThe plums were scrumptious and summer maybe a way away yet, but at least spring has arrived – hooray.
Gloria Baker
10th March 2014 at 8:07 pmthis look amazing and delicious I love plums!!
Choclette
11th March 2014 at 1:42 pmThanks Gloria, plums are delicious. I think this is the first time I’ve ever had them in ice-cream though.
AMummyToo
11th March 2014 at 2:05 pmI really can’t get over how incredibly lovely this looks. Thanks for joining in with #recipeoftheweek. I’ve Pinned and Tweeted this post 🙂
Choclette
11th March 2014 at 3:00 pmThank you Emily and thanks for featuring it in #RecipeoftheWeek
Ananda Rajashekar
11th March 2014 at 7:14 pmyou wouldn’t believe, i was dreaming of making/eating ice cream. Mind was wandering from cointreau clementine to cherry rum…your ice cream looks so like in my dream one love! 🙂 Don’t be surprised if i make and blog!
Choclette
17th March 2014 at 2:30 pmHappy to have my ice-cream in your dreams Ananada 😉 Would be even happier if you made some 🙂
steph
11th March 2014 at 10:39 pmwow wow wow!! Delicious!
Choclette
17th March 2014 at 2:31 pmThank you 🙂
Deena Kakaya
11th March 2014 at 11:38 pmMy tongue is already yearning to taste the sweet-sour combinations of this pretty ice-cream! I love Jac’s suggestion for an alcohol free version x
Choclette
17th March 2014 at 2:32 pmThanks Deena, yes I think ginger would go well. Shortbread biscuits would be good to for something a bit more neutral.
Sarah Wheeler
12th March 2014 at 1:05 pmLooks divine and the flavours sounds great too, makes to think of summer too. Great #RecipeoftheWeek.
Choclette
17th March 2014 at 2:34 pmSummer oh summer! It can’t be too far away now Sarah 🙂