Neapolitan Ice Cream with Cherry Sauce

  • Level: Easy
  • Total: 5 min
  • Prep: 2 min
  • Cook: 3 min
  • Yield: 4 servings
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1 (15-ounce) can black pitted cherries, drained, juice reserved

1 tablespoon each sugar and cornstarch

1 tablespoon lemon juice

Neapolitan ice cream

Slivered almonds, optional

Italian amaretti cookies, 2 per person, optional


  1. In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat. Whisk in sugar and cornstarch in lemon juice to create a slurry. To juice, add slurry and let thicken 1 to 2 minutes. Add cherries and stir 1 minute longer. Remove from heat. Ladle cherries in cherry sauce on dessert plates and top with ice cream. Slivered almonds and amaretti cookies make a nice finishing touch.
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