Low-Fat Amaretto Raisin Ice Cream

California Raisin Marketing Board
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 10 mins


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

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 26
  • Fat 2g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 180mg
  • Potassium 390mg
  • Carbohydrate 54g
  • Fiber 1g
  • Sugars 42g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 2%