No-Churn Amarena Swirl Ice Cream (With Condensed Milk)

Amarena Swirl Ice Cream is one of the most popular summer desserts, a great classic of Italian ice cream that never goes out of style. Making it at home is actually easier and quicker than you might imagine: you won't need an ice cream maker, just a pair of electric whisks and a plum cake mold, preferably in steel and with a lid. The presence of condensed milk will also allow you to obtain a creamy ice cream that doesn't freeze, much more delicious and genuine than the one purchased at the ice cream shop.

After combining the cream with the condensed milk, add the maraschino liqueur and whip everything with the whisks until you obtain a fluffy and soft cream. At this point, alternate the mixture obtained with the black cherries, sprinkling the layers with their preserving syrup, and leave to rest in the freezer for at least 8 hours. To create the typical swirled effect, simply mix the mixture delicately with a wooden toothpick or, like ours, a steel one. Once ready, the black cherry variegated ice cream can be enjoyed in all its goodness.

We suggest serving it in cups, accompanied by wafers, biscuits or crumbled meringues: it will win over even the most demanding guest.

What is Amarena Swirl Ice Cream?

Amarena swirl ice cream, known in Italy as gelato variegato all’amarena, is a luscious dessert that celebrates the rich culinary heritage of Northern Italy. The amarena cherry—small, dark, and intensely flavorful—was first cultivated in Bologna and Modena in the early 1900s by the Fabbri family, who developed a unique syrupy preserve that soon became iconic. Swirled into creamy vanilla gelato, the amarena created a marbled masterpiece beloved for its balance of sweet and tart. As Italian immigrants brought their gelato-making skills to the United States, amarena swirl became a symbol of traditional elegance in Italian-American dessert shops. While it remains a niche flavor in the U.S. compared to classics like chocolate or strawberry, amarena swirl has gained a devoted following for its old-world charm and sophisticated taste—bridging continents through a single spoonful of indulgence.

Pro Tips for The Best Amarena Swirl Ice Cream

• Use authentic amarena cherries in syrup, like those from Fabbri or a reputable Italian brand. Their rich, tart flavor and thick syrup create the signature swirl that defines this dessert.
• For the classic swirl effect, layer the amarena syrup and gelato in alternating spoonfuls when transferring to a container. Avoid over-mixing, or you’ll lose the beautiful marbled pattern.
• For an extra indulgent touch, drizzle some reserved amarena syrup over each scoop before serving. It adds visual appeal and intensifies the cherry flavor.
• A shallow, wide container helps the gelato freeze evenly and makes it easier to scoop without forming large ice crystals.

Why Is My No Churn Ice Cream Not Freezing?

If your no-churn ice cream isn't freezing properly, it could be due to a few common issues. Most often, the mixture has too much sugar or alcohol, which lowers the freezing point. Another possibility is that your freezer isn't cold enough—make sure it's set to at least -18°C (0°F). Also, ensure the whipped cream was beaten to stiff peaks; if it's too soft, the texture won't set well. Finally, avoid over-mixing when folding ingredients, as this can deflate the air needed for a creamy, firm freeze.

How Do I Get Perfect Swirls in My Ice Cream?

To get perfect swirls in your ice cream, layer the base and the syrup rather than mixing them in. Start by spooning a layer of your ice cream base into the container, then drizzle a thin ribbon of syrup or sauce over it. Repeat the layers until the container is full. Finally, use a skewer or knife to gently swirl through the layers with a few figure-eight motions—don’t overmix, or you’ll lose the marbled effect. Freeze immediately to preserve the pattern.

Are Sour Cherries the Same as Amarena?

Sour cherries and amarena cherries are related but not exactly the same. Sour cherries are a general category that includes several tart cherry varieties, such as Montmorency and Morello.

Amarena cherries are a specific type of small, dark sour cherry native to Italy, known for their intense flavor and traditionally preserved in a thick, sweet syrup. While all amarena cherries are sour cherries, not all sour cherries are amarena.

Can I Add Anything Else to This Ice Cream Base?

Yes, you can customize the ice cream base with a variety of delicious additions! For extra texture and flavor, consider mixing in chopped dark chocolate, crushed amaretti cookies, or toasted almonds. A swirl of mascarpone or a hint of vanilla bean can enhance the creaminess and depth. If you want a more indulgent twist, try folding in a ribbon of dark chocolate ganache or a splash of cherry liqueur (just a little, or it may affect freezing). Just be sure to add mix-ins after the base is churned or whipped to maintain the smooth texture.

Is There Alcohol in Amarena Swirl Ice Cream?

Traditionally, amarena swirl ice cream does not contain alcohol. The amarena cherries are usually preserved in a sweet syrup made from sugar and cherry juice, not alcohol. However, some artisanal (like ours) or gourmet versions may include a splash of cherry liqueur or kirsch for added depth, but it's optional and not standard. Always check the label if you're using store-bought cherries, especially for dietary or allergy concerns.

How Long Will This Ice Cream Last?

Homemade amarena swirl ice cream will last about 2 to 3 weeks in the freezer if stored properly.

How to Store Amarena Swirl Ice Cream

To store amarena swirl ice cream properly, transfer it to an airtight, freezer-safe container immediately after making it. For optimal texture and to prevent ice crystals, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the lid. Place the container in the coldest part of your freezer—ideally at -18°C (0°F) or lower. Avoid frequent thawing and refreezing, which can degrade the quality.

How to Make Amarena Swirl Ice Cream

Pour the cold cream into a large bowl.

Add the cold condensed milk.

Pour in the maraschino alcohol.

Beat with an electric whisk.

The cream and condensed milk mixture must be semi-whipped, like a sort of fluffy cream.

Start putting the mixture into the mold.

This way you form a layer of about 2 cm.

Add the cherries with the preserving syrup.

Cover with a generous layer of ice cream without flattening it with a spoon but leaving it puffy and with tufts.

Combine the cherries again evenly.

Make a third layer of ice cream.

Finally cover with the cherries.

Drizzle the ice cream with the amarena's preserving syrup.

Stir the ice cream with a toothpick to create the amarena swirl.

The amarena swirl ice cream is ready to be placed in the freezer for a whole night, or for at least 8 hours.

Take the ice cream out of the freezer 5 minutes before serving.

Enjoy!