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Raspberry Almond Ice Cream

Raspberry Almond Ice Cream

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  • 12 ounces frozen raspberries, thawed
  • 6 Medjool dates, pitted
  • 1 Teaspoon Vanilla
  • 1/2 cup maple syrup, grade A
  • 1 1/2 cups heavy cream
  • 1/4 cup Amaretto
  • or
  • 1/21 Teaspoon Almond extract


  1. Place the dates in a blender and pour raspberry juice over the top. Add enough water to cover the dates and blend until smooth. Add the raspberries, vanilla, maple syrup, cream, and almond flavor of choice, blend on low until just combined. Refrigerate until thoroughly chilled. Freeze according to the directions for your ice cream machine. The ice cream is done when you can stick a spoon into it and


The Amaretto in this recipe not only adds almond flavor but texture as well. However, it is perfectly fine to use Almond extract. The light almond flavor paired with the raspberry is the main point.

  • Prep Time: 15 mins