Plum Ripple Ice Cream With Amaretti And White Chocolate
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.
If ever you get an excess of juicy ripe fruit, turn at least some of it into ice cream. It keeps for ages and is a great way to remind yourself of the delights of summer.
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.
It didn’t take me long to make a few recipes to capture the taste of summer. This nectarine Amaretto and pecan slice is one of them.
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 add some amaretto liqueur to the plum purée. I also mixed in a few crushed amaretti biscuits and crumbled some over the top too 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.
The amaretto not only complements the plum flavour and enhances the overall deliciousness, but the alcohol also makes the ice cream easier to scoop.
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
Thank you for visiting Tin and Thyme. If you make this no-churn plum and white chocolate ripple ice cream, I’d love to hear about it in the comments below. Do you have any recommendations or advice for using plums?
Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.
If you’d like more ice cream recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Plum Ripple Ice Cream. PIN IT.
Plum And White Chocolate Ripple Ice Cream
Ingredients
- 500 g purple plums 6 large ones – washed and stoned
- 2 tbsp Amaretto liqueur
- 200 ml condensed milk
- 600 ml double cream (heavy cream)
- 80 g white chocolate
- 7 amaretti biscuits
Instructions
- Chop the plums and place in a pan with the 2 tbsp water. Simmer until soft (about 10 mins). Leave to cool. Add Amaretto and blend to a puree.500 g purple plums, 2 tbsp Amaretto liqueur
- 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.80 g white chocolate
- 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.600 ml double cream (heavy cream)
- 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.
Notes
Nutrition Estimate
Linkies
I’m submitting this plum and white chocolate ripple ice cream to #RecipeOfTheWeek over at A Mummy Too.
I’m also entering this recipe into Dead Easy Desserts over at Maison Cupcake where any preparation is limited to thirty minutes or less. Despite cooking plums and melting chocolate, this is a simple dessert and you can easily achieve it in this time. Just melt the chocolate whilst the plums are cooking. You can even melt the chocolate over the cooking plums.
Looks divine and the flavours sounds great too, makes to think of summer too. Great #RecipeoftheWeek.
Summer oh summer! It can’t be too far away now Sarah 🙂
My 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
Thanks Deena, yes I think ginger would go well. Shortbread biscuits would be good to for something a bit more neutral.
wow wow wow!! Delicious!
Thank you 🙂
you 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!
Happy to have my ice-cream in your dreams Ananada 😉 Would be even happier if you made some 🙂
I really can’t get over how incredibly lovely this looks. Thanks for joining in with #recipeoftheweek. I’ve Pinned and Tweeted this post 🙂
Thank you Emily and thanks for featuring it in #RecipeoftheWeek
this look amazing and delicious I love plums!!
Thanks Gloria, plums are delicious. I think this is the first time I’ve ever had them in ice-cream though.
Oh, those plums looks so sweet. And juicy. Come on summer, so so close 🙂
Janie x
The plums were scrumptious and summer maybe a way away yet, but at least spring has arrived – hooray.
Sounds and looks LUSH! And being that summer is almost round the corner I’m so bookmarking this one.
Oh do Lou, it works with all sorts of tart fruit, I’ve experimented quite a bit 🙂
This 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.
I’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.
This looks fabulous
Thank you Alison 🙂
It looks amazing, but I am not a fan of amaretti. I could always add some crumbled ginger nuts instead. It looks so lush!
I expect ginger nuts would work really well and without the alcohol, Cooper could indulge too 🙂
Oh wow, the flavours and colours in this look and sound so divine! And with that crunch of the amaretti biscuits on top…. YUM
Thanks Aimee – it is a combination that I’ve found to be particularly good.
Thanks Chloe
As luck would have it I bought an Amaretti miniature this week, with no plan what to use it for….this could be the answer!
The flavours of Amaretto and plum do work marvellously together CC.
Oh Chocolette, you have excelled yourself! Wish I could pop down to Cornwall to try some.
There’s still some in the freezer if you’re quick Janice 🙂
Oh gosh, there is so much going on in this ice cream, the combination sounds incredible!
Not too much to make it delicious I hope Sue?
I am saving this for the summer! It looks so creamy and delicious!
It’s really more of a late summer recipe when plums come into season, but …
Such pretty swirls and what a delightful recipe , sounds so so yum!!
Thanks Manjirik 🙂
What 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!
This is such a simple ice-cream to make Kate, the only difficult bit is not eating too much at once 😉
Oh my – that list of ingredients sounds completely delicious. Gorgeous pics too.
Thanks Angela. I’ve just eaten some and it really is rather wonderful.
I 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!
Brilliant idea BUT when are you coming to Cornwall???
Ooh, I need to try this.
Please do Victoria and let me know how you get on.
wow gorgeous , this is something our family would enjoy over and over x
Thanks Lisa – probably not a good one for the kids.
simply. stunning. plum ripple, that’s just so chic… such a wonderful wonderful ice-cream!
Chic Dom? Love it. More of that please 🙂
I love the look of anything “ripple”. I always over stir and ruin it lol.
It is difficult to get it just right Dannii – I’ve learnt that less is more 😉
OMG! It looks is amazing, must taste super delicious!
Thanks Sylvia, I can’t be modiste, it does taste super delicious 🙂
That looks amazing, I use Carte D’or tubs for my homemade ice cream too 😉
I love the colour and biscuits scattered over the top.
Haha, 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.
I 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.
Thanks Nayna, you’e described it perfectly 😉
This is brilliant! I love a no-churn icecream and this one sounds absolutely perfect. What a gorgeous colour!
Thanks Alicia. I was so pleased to have discovered this easy to make ice-cream last year, the possibilities are endless.
SUCH 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
Thanks Karen. Some things just work and this was one of them 🙂